1. Cut off dark green tops from onions and thinly slice. Chop remaining white potion of onions; set both aside.
2. Sprinkle shrimp with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over high heat; add shrimp and cook 1 minute, turning once. Transfer to bowl.
3. Add remaining 1 tablespoon oil to skillet. Reduce heat; add chopped white onions, ginger, and curry and cook, stirring, 1 minute. Add tomato; boil 3 minutes, until mixture has slightly thickened. Add coconut milk and remaining salt; boil 1 minute. Stir in shrimp. Divide shrimp and rice between four serving bowls. Sprinkle top of each serving with sliced green onion tops. Makes 4 servings.