In a saute pan, add 1 tbs coconut oil on medium heat.
Add shrimp, salt and pepper - cook until done, then set aside.
Drain any water in the pan, then add another 1 tbs coconut oil, onions, curry leaves and thai bird chilies to pan on medium low heat. stirring occasionally.
When the onions turn golden brown, add ginger and garlic. After a minute, add the spices and tomatoes.
Once the tomatoes get soft, add coconut milk. Cook for five minutes then add shrimp.