Step 1

In a mixing bowl, whisk together the coconut milk and cornstarch. Set aside.

Step 2

Heat the coconut oil in a medium-sized saucepan set over medium heat. Add the garlic and ginger to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Step 3

Whisk in the curry paste until well combined and cook for 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Whisk in the lime juice, fish sauce, chili powder, ground cloves, and salt. Reduce the heat to medium-low and simmer for 5-10 minutes.

Step 4

To serve, divide the rice, shrimp, and peppers between bowls. Spoon the coconut curry sauce over top and garnish with fresh cilantro.