Bring a small pot with 1 1/2 cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.

Trim zucchini ends, quarter, and cut into 1/2" dice. Stem, seed, and cut red bell pepper into 1/2" dice. Mince garlic. Rinse shrimp, pat dry, and season with 1/4 tsp. salt and a pinch of pepper.

Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add red bell pepper and zucchini to hot pan. Cook 3 minutes, stirring often, until vegetables begin to soften. Add curry powder, garlic, and ginger and cook 1 minute, or until fragrant. Add coconut milk, bring to a boil, reduce heat to medium-low, and simmer 3 minutes, or until creamy. Taste, and season with salt and pepper, if needed. Remove to a plate and keep warm. Wipe pan clean.

Return pan used to cook vegetables to medium-high heat. Add 2 tsp. olive oil and shrimp to hot pan. Brown first side 3 minutes, flip, and add sweet chili sauce (to taste) and tamarind concentrate. Stir and continue cooking 2 minutes, or until mixture reduces to a glaze, shrimp curl up, become opaque, and reach a minimum internal temperature of 145 degrees.

Place a mound of rice in center of each plate. Spoon curried vegetables around rice and place shrimp on top of vegetables.