In food processor, combine onion, cilantro, jalapeño, ginger, garlic, cumin, 1/2 teaspoon salt and pepper flakes. Pulse with on-and-off motion, scraping down sides of bowl, until pureed. (You should have about 2/3 cup curry paste). Paste can be made ahead and refrigerated in jar up to 1 week, or frozen up to 1 month.
In medium-size saucepan, cook rice following package directions, omitting any butter.
Coat large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add 1/3 cup Green Curry Paste; sauté 1 minute. Stir in coconut milk, clam juice and remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to medium; simmer, uncovered, 5 minutes. Add green beans, red pepper and carrots; cook at a hard simmer, uncovered, stirring occasionally, until green beans are tender and coconut milk mixture is slightly thickened, about 10 minutes.
Add shrimp; cook until shrimp is just cooked through, about 3 minutes. Spoon 1/2 cup rice on each of 6 serving dishes or in bowls. Divide shrimp mixture among plates.