1packagefrozen caulirice (or regular rice if preferred)
Heat 1 tbsp oil over medium high heat. Add shrimp and cook for 2 mins each side until no longer pink. Remove from pan and set aside.
In the same pan, add remaining tbsp oil and veggies. Saute until they begin to soften, about 5-7 minutes. Add in minced garlic, red pepper flakes, and thai red curry paste. Stir for 1-2 minutes until fragrant. Add in coconut milk and stir. Bring to a boil, then reduce heat to low and let it simmer while you may your caulirice.
For the caulirice, I just saute it with 1 tbsp oil for 5-7 minutes until softened and cooked through. Add lime juice to the curry and stir well. Serve the curry overtop the rice/veggie noodles and enjoy!