Put the shrimp in a bowl with 1 tablespoon of oil, garlic, salt and curry. Mix well, cover and marinate for 10 minutes.
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion and bell pepper and cook for about 5 minutes. Remove from the heat and set aside in a bowl.
Add 1 tablespoon of oil to the same pan and cook half the shrimp for 2 minutes, then flip and cook for another 2 minutes. Put the shrimp in a plate and set aside.
Add the remaining tablespoon of oil to the pan and cook the second batch of shrimp. Set aside.
In another bowl, mix the coconut milk, peanut butter, lemon juice, brown sugar and ground ginger and stir well.
Add the cooked onion and peppers, previously set aside, on a big pan or wok, pour the coconut milk mixture, and boil. Then reduce to low heat, for about 5 minutes, and add the shrimp to the pan with coriander. Cook for 5 more minutes so everything blends well.
Wash the rice until the water is clear to remove the starch.
Stir fry the rice in a pot with a tablespoon of oil, then add the boiling water and cook for 10 minutes. Turn off the heat and allow to sit for 10 more minutes with the pot covered.
Serve the rice in a plate with curry shrimps and add pomegranate arils over the rice.