Thai Red Curry Shrimp

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1 3/4 cups water

1 cup uncooked jasmine rice

2 teaspoons butter

1/4 teaspoon kosher salt

Cooking spray

1 1/4 pounds large shrimp, peeled and deveined

1 (14-ounce) can light coconut milk

1 tablespoon red curry paste

1 1/2 tablespoons fish sauce

4 teaspoons dark brown sugar

1 red bell pepper, seeded and thinly sliced

2 teaspoons fresh lime juice

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