Prepare rice according to package instructions and set aside.

Heat oil in a large skillet or wok over medium-high heat. Add in the white parts of the scallions and the garlic, and sauté until fragrant, about 1-2 minutes. Add in the curry paste and honey, and cook for another 30 seconds to 1 minute.

Now stir in the fish sauce, coconut milk, and lime juice. Bring to a boil, then simmer for about 2-3 minutes, or until the sauce has thickened.

Add in shrimp, and cook while stirring, until shrimp is pink and cooked through about 3 minutes.

Remove from heat, and stir in cilantro and green parts of scallions. Serve over brown rice.