Cooking Mode

1. In a pot, cook the rice according to the package instructions.
2. Meanwhile, in another pot, heat the olive oil, add the peeled shrimp, and season with salt and pepper to taste. Cook until the shrimp are golden brown. Remove the shrimp and set aside.
3. Add the garlic, onion, and bell pepper to the previous mixture and cook until the bell pepper is tender. Add the ginger and curry powder, and let it cook. Stir well.
4. Next, add the coconut milk and vegetable broth. Let it cook for about 2 minutes, then blend the mixture. Return it to the heat until it comes to a boil and thickens slightly, about 8 to 10 minutes.
5. Stir in the rice, shrimp, lime juice, and cilantro. Serve.