Heat oil in a large non-stick skillet over medium-high heat. Add curry paste and ginger and cook until fragrant, about 30 sec. Add onion and cook until softened and golden, about 5 min. Stir in coconut milk, remove from heat and cool completely. Add the frozen vegetables, shrimp and basil and transfer to a resealable plastic bag or container.
Cook rice according to package directions and spread on a baking sheet to cool. Place rice in a resealable plastic bag and store with curry in the freezer.
To serve, place curry mixture in a large non-stick skillet over medium heat, cover and cook until the sauce is heated through and the shrimp are pink and opaque, about 15 min. from frozen or 10 min. if cooking from fresh. Meanwhile, place rice in a covered microwave-safe bowl, heat for 2 min. on HIGH. Stir, heat for another 2 min. and stir again. Check temperature and heat an additional 1 min. if needed.
Light coconut milk cuts the fat but not the flavour, while frozen vegetables are a great time saver. For easy storage, place the bag of curry flat on a baking sheet in the freezer until frozen, about 1 hour. The flat bag slips easily into freezer spaces. Keep the curry and rice bags together in one larger freezer bag, clearly labelled with reheating instructions so that anyone can make this meal. Note: Total Time: 40 min. from frozen, 25 min. from fresh.