In a medium bowl, combine the shrimp with 1 tablespoon of vegetable oil, minced garlic, kosher salt, and red chili flakes. Let marinate for 10 minutes.

Heat a skillet over medium-high heat and add 1 tablespoon of vegetable oil. Sauté the sliced onion and bell peppers for about 5 minutes until soft.

Add half of the marinated shrimp in a single layer. Cook for 2 minutes on each side until opaque. Transfer to a plate and repeat with the remaining shrimp.

In a bowl, whisk together coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar, and ground ginger until smooth.

Return the sautéed vegetables to the skillet, pour in the coconut sauce, bring to a boil, then reduce to a simmer for 5 minutes.

Gently add the cooked shrimp back into the skillet, mix in chopped basil and cilantro, and heat through for 2 minutes.

Serve the curry over rice or noodles, garnished with additional herbs, green onions, and red jalapeño.