In a large pot, add the rice, 2 cups of water, and a pinch of salt.
Turn heat to medium-high and cook rice until it begins to boil; then turn the heat to a simmer and cover the pot. Let steam for 15-20 minutes until rice is tender. Fluff with a fork.
Chop your veggies into similar small sizes; I do strips for the bell peppers, and chop the broccoli and mushrooms into bite-sized pieces.
In a shallow skillet, add olive oil and heat on medium heat.
Add garlic and ginger; saute for about 30-45 seconds until fragrant.
Add your hard veggies (bell peppers, broccoli; you can also use carrots, zucchini, etc) to the pan and saute for about 8 minutes until they begin to get tender.
Pour in the curry paste; stir around for about 30 seconds.
Pour in the can of coconut milk and stir until combined. The curry mixture will begin simmering.
Turn the heat to low and stir in the rice vinegar, soy sauce, and hot sauce. Add your mushrooms (or any other soft veggies) and shrimp. Continue cooking for about 5 minutes until shrimp is pink and done. Season with salt, pepper, onion powder, and a pinch of red pepper.
Serve over the white rice. Enjoy!