While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently.
Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.
Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.