Place the rice and water in a large pot. Cover and bring to a boil, reduce the heat, and simmer for 20 min. Turn the heat off, and let the rice sit for 5 min before serving.
Heat the oil in a skillet over medium heat, add in the bell pepper and carrot and stir-fry them for about 4 min.
Add curry paste, and stir-fry for a further 2 min. Add coconut milk, stock powder, then bring to a boil, reduce the heat and simmer for 2 min.
Add shrimps, and cook all ingredients for about 2 min. Turn the heat off, drizzle with lime juice, sprinkle with cilantro and serve with basmati rice.