In a large sized sauce pan, add 1 tablespoon of sesame seed oil and the red curry paste. Cook on medium heat for 3-4 minutes. Add the coconut milk and the Veggie Broth Concentrate Vegan Plant-Based No-Bone Broth Concentrate and stir. Let simmer for 5 minutes. Add peppers and mushroomsand let cook for 10 minutes. Meanwhile, add your chopped white onion and garlic to a medium pan and let cook until the onions are soft. Add the shrimp and cook until the shrimp turn slightly pink. Add the shrimp and onion/garlic mixture to the curry and let cook for an additional 15 minutes on low heat with the lid on. Top with chopped green onions and basil.