In a large stockpot melt the coconut oil over medium-high heat. Add onion, bell pepper, garlic, and rice to the stockpot. Cook, stirring occasionally, until slightly tender, about 3-4 minutes.
Whisk in ginger, red curry paste, and lemongrass until well combined and fragrant, about 1-2 minutes. Gradually, whisk in coconut milk and chicken stock. Cook whisking until fully incorporated. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Add in the shrimp, lemon juice and parsley. Stir until the shrimp turn color and slightly curl. Season with the salt and pepper.
Please note: I try to use all organic ingredients in all my recipes.