Step 1

Peel and devein the shrimps. Add lime juice and season with a pinch of salt; mix well and refrigerate until ready to use.

Step 2

Finely chop the shallots and slice the bell pepper. Grate the ginger and mince the garlic.

Step 3

Heat a heavy saucepan over medium-high heat. Add oil and heat until shimmering hot.

Step 4

Add shallots and garlic; sauté for 1 minute. Stir in bell pepper and ginger, cook for 2 minutes more until slightly golden.

Step 5

Add in the spices, diced tomatoes, and milk, reduce the heat to low, and let simmer until tomatoes are softened and flavors meld for about 10 minutes.

Step 6

Meanwhile, in a small mixing bowl, combine cornstarch with 1 tablespoon of water, stir until smooth paste forms.

Step 7

Pour the slurry into the shrimp curry and simmer until the consistency is as desired.

Step 8

Place the shrimps into the curry and continue cooking for 4-5 minutes more until shrimps are opaque and cooked through.

Step 9

Transfer the curry to a large serving bowl. Garnish with cilantro leaves. Serve with lime wedges and cooked rice if desired.