In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced medium yellow onion and cook for about 3-4 minutes until it turns translucent and fragrant.

Incorporate the diced red bell pepper into the skillet and sauté for an additional 3 minutes until tender.

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

Mix in the curry powder, kosher salt, red pepper flakes, and ground black pepper, stirring continuously for another 30 seconds.

Pour in the coconut milk and canned diced tomatoes, stirring until well combined. Bring the mixture to a low boil.

Carefully add the peeled and deveined shrimp, reducing the heat to a simmer. Cook for about 10 minutes until the shrimp turn pink and opaque.

Remove the skillet from heat. Optionally garnish with fresh herbs, lime wedges, or sliced jalapeños before serving.