In a large skillet or wok, heat the coconut oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the skillet. Saut until the onion becomes translucent and aromatic, about 2-3 minutes.
Sprinkle the curry powder over the onion mixture and stir well to coat the ingredients. Cook for an additional 1-2 minutes to release the flavors of the curry powder.
Add the shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until they turn pink and are almost cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the coconut milk, tomato paste, fish sauce (if using), brown sugar, turmeric powder, and chili flakes. Stir well to combine the ingredients.
Reduce the heat to low and simmer the coconut curry sauce for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Return the shrimp to the skillet and simmer for an additional 2-3 minutes, or until the shrimp are fully cooked and coated with the curry sauce.
Season with salt and pepper to taste.
Remove from heat and garnish the Coconut Curry Shrimp with freshly chopped cilantro.
Serve the shrimp over steamed rice or with warm naan bread. Provide lime wedges for squeezing over the dish to add a tangy twist.
