Coconut Curry Shrimp

 In a large skillet, melt the coconut oil over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 30 seconds. Stir in the curry powder, turmeric, and coriander. Add the diced tomatoes and coconut milk. Bring the mixture to a simmer and season with salt and pepper to taste. Add the shrimp and cook, stirring occasionally, until the shrimp are cooked through, about 3 to 4 minutes. Stir in the cilantro.

Serve immediately with some rice or store in the refrigerator for up to 3 days.