Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the medium yellow onion and sauté for 3–4 minutes until it becomes translucent and fragrant.

Next, toss in the diced red bell pepper and continue to cook for another 3 minutes.

Stir in the minced garlic and freshly grated ginger, cooking for about 30 seconds until fragrant.

Add the curry powder, kosher salt, red pepper flakes, and black pepper to the skillet, stirring continuously for another 30 seconds.

Pour in the coconut milk and canned diced tomatoes, stirring until everything is well combined.

Gently fold in the peeled and deveined shrimp into the bubbling sauce, reducing the heat to a simmer.

Once the shrimp are cooked through, consider adding chopped fresh herbs or a squeeze of lime for an extra burst of flavor.