Season the shrimp with the sea salt and black pepper and set aside.
Add cooking fat (I used Coconut Oil), shallots, garlic, and peppers to a medium skillet and cook until translucent.
Add curry powder, ground ginger, ground coriander, and Panch Poran to the pan. Continue to cook for 1-2 minutes
Turn the heat down to low. Add cayenne pepper and coconut milk, then fully incorporate.
Add fish sauce, Sukrin, and lime juice to the pan. Stir then allow the mixture to simmer for 10 minutes.
Add the shrimp to the pan. Cook them until they begin to turn pink (~3 minutes)
Top the dish with fresh cilantro and lime wedges
We love our food spicy.
This is why I chose to include habanero and Fresno peppers. You can substitute these for bell peppers if you want to reduce the spice in this dish. You can also omit the cayenne pepper for a completely non-spicy dish.