Saute the onion and garlic with the sliced chillies in the coconut oil until the onion softens.

Add the tomatoes, ginger, tomato paste, curry powder, coconut milk, salt and black pepper, stirring well to mix.

Then add the shrimp and cook until they are opaque and lightly curled.

Stir in the cilantro before serving.

Serve with hot steamed rice.