For the rice: Combine the rice, water, and salt in a small saucepan
. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep
in the water.
Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste
. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar
, lime zest
, and juice. Bring to a boil and reduce to a simmer
Strain the shrimp shell water through a strainer
into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream
. Add the shrimp and mushrooms and cook until the shrimp
turn pink, 3 to 4 minutes.
Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts
, diced pineapple, and cilantro leaves.