1. Cook 50g brown rice according to package instructions. Set aside. 2. Heat 10ml olive oil in a large skillet over medium heat. 3. Add 50g sliced onion and cook until translucent, about 3 minutes. 4. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 5. Add 10g red curry paste and 2g turmeric. Cook for 30 seconds until fragrant. 6. Add 100g sliced bell pepper and cook for 2-3 minutes until slightly softened. 7. Add 150g chopped green cabbage and cook for 3-4 minutes until slightly wilted. 8. Add 120ml coconut milk, 60ml vegetable broth, 5ml fish sauce, and 5g brown sugar. 9. Bring to a simmer and cook for 5 minutes. 10. Add 120g shrimp and cook for 3-4 minutes, until they turn pink and are cooked through. 11. Stir in 10ml lime juice, 2g salt, and 1g black pepper. 12. Serve over the cooked brown rice. 13. Garnish with 5g chopped fresh basil and 5g chopped fresh cilantro.