Heat oil in large nonstick skillet. Add garlic, onion, peppers, green onion, curry and pepper flakes; sauté 12 minutes. Add broth and coconut cream; cook 5 minutes. Add shrimp; cook 4 minutes or until opaque.
Stir cornstarch, water and salt in small bowl. Stir into skillet; cook, stirring occasionally, for 2 minutes, until sauce thickens. Serve over rice.