In a medium saucepan, bring 2 cups of water to a boil. Add the basmati rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Make the Coconut Curry Broth

In a large pot, heat olive oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant. Stir in the curry powder and cook for an additional minute.

Combine Ingredients

Pour in the vegetable broth and coconut milk, stirring well. Bring the mixture to a simmer.

Cook the Shrimp

Add the jumbo shrimp to the pot and cook for 5-7 minutes until they turn pink and opaque. Stir in lime juice, fresh cilantro, and basil. Season with salt and black pepper to taste.

Serve

To serve, place a scoop of basmati rice in a bowl and ladle the coconut curry shrimp broth over it. Garnish with additional fresh herbs if desired.