Add shrimp to simmering soup/sauce base and cook until shrimp turn pink. Turn off heat.
Stir in cilantro, and serve with lime wedges.
1 - 3 days prior [optional],
Olive oil 1/4 cup
To make soup/sauce base: Heat oil in large skillet on medium-high heat. Add onions and stir cook for 3 minutes. Add garlic and ginger, cook 2 minutes. Add coriander, cumin, cinnamon, cayenne and turmeric, cook 2 minute (add a little water if spices are sticking to the bottom of the skillet). Add tomatoes, cook 1 minute. Add coconut milk and salt and simmer until thickened 5-10 min. Store in a jar in the fridge.