Heat olive oil in a large skillet over medium heat. Sauté the garlic and ginger for about 30 seconds until fragrant. Stir in the Thai red curry paste and cook for 1 minute. Pour in the coconut milk, then add the fish sauce and brown sugar. Stir until smooth. Add the bell pepper and broccoli, then simmer for 5–7 minutes until slightly tender. Add the shrimp and cook for 3–4 minutes, or until they turn pink and are fully cooked. Stir in the lime juice and adjust seasoning with salt and black pepper if needed. Garnish with fresh basil or cilantro. Serve hot with steamed jasmine rice, rice noodles, or cauliflower rice.
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