Step 1

Rinse the shrimp under cool water, removing the tails and shells (if desired), making sure the shrimp is thawed completely (if using previously frozen). Set aside.

Step 2

Heat a large skillet over medium heat and add the olive oil.

Step 3

Add the onion, red pepper, garlic and ginger, and saute until fragrant and the onion and pepper is soft.

Step 4

Add the salt and pepper, along with the curry paste and turmeric and continue to cook and stir regularly, letting the flavours develop for a minute or two.

Step 5

Add the shrimp and stir together just until the shrimp start to turn pink.

Step 6

Add the diced tomatoes and coconut milk and stir, letting the shrimp cook in the liquid as it reduces somewhat (about 4-5 minutes), stirring regularly.

Step 7

Once the liquid has reduced into a nice sauce and the shrimp is cooked through (this should only take a few minutes), serve it over rice with some fresh cilantro, if desired.