For the rice, bring the water and coconut milk to a boil. Add rice and simmer for 15 mins or until rice has absorbed liquid but is not fully cooked. Add the shredded coconut, stirring occasionally until rice is fully cooked.

On a pan heat olive oil and cook the onion, garlic and green peppers for a few minutes. Add ginger, tomato paste, coconut milk, and curry powder and bring to a boil stirring occasionally.

Add pepper and salt to taste. Add shrimp and cook for about 8 minutes. Serve over coconut rice.