Step 1: Prepare the Coconut Rice : In a medium saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to a gentle boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff gently with a fork before serving.

Step 2: Cook the Shrimp Curry : Heat oil in a large skillet or wok over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and grated ginger, and cook for another 30 seconds until fragrant. Stir in curry powder, turmeric, cumin, and chili flakes. Toast the spices for about 30 seconds to release their aroma. Add diced tomatoes and cook until softened, about 2 minutes. Pour in the coconut milk and stir to combine. Bring to a gentle simmer. Add shrimp and cook for 3–4 minutes, or until shrimp turn pink and opaque. Stir in lime juice and adjust salt and pepper to taste. Remove from heat and garnish with fresh cilantro.