Start by gathering all your ingredients. Chop onions, garlic, and ginger finely while rinsing the shrimp under cold water until it's nice and clean.

Heat a tablespoon of oil in a large pan over medium heat. Add chopped onions, garlic, and ginger, cooking until they're fragrant and the onions turn translucent, about 5 minutes.

Stir in your curry powder and turmeric, letting them bloom for a minute to infuse the oil with rich flavors.

Pour in diced tomatoes (fresh or canned) and mix well. Cook until the mixture thickens slightly and darkens in color, roughly 8-10 minutes.

Add coconut milk to the pan, stirring to combine everything beautifully. Let it simmer gently for about 5 minutes until it thickens just a bit.

Gently add the shrimp to your curry sauce, cooking for 3-4 minutes or until they turn pink and opaque.

Taste your curry and adjust salt or spices as needed for a perfect balance of flavors.