In a medium saucepan bring 2 ¼ cups coconut water to a boil. Stir in rice and ½ teaspoon salt. Reduce heat to low and simmer 15 minutes.

Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, onion and ginger and saute 2 minutes. Add shrimp and remaining salt and saute 5 minutes. Add remaining ½ cup coconut water, curry paste and rum. Stir to blend. Reduce heat to low and simmer 5 minutes. Remove from heat and keep warm.

When rice is ready, fold in lime juice and spinach until spinach wilts. Serve with shrimp and sauce.