Season shrimp with half of curry. Sauté in hot oil, until shrimp are pink. Remove shrimp.

Sauté onion, pepper and curry, about 4 minutes until veggies are tender. Stir in garlic for the last 30 seconds.

Stir in coconut milk and rice packet. Bring to a boil on H heat. Reduce heat to L, simmer about 7 minutes until rice is tender.

Return cooked shrimp to pan until heated through. Remove from heat. Top with cilantro.