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1
To make the marinade, place all of the ingredients in a gallon-sized resealable plastic bag. Add the shrimp, toss to coat, and refrigerate.
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2
Set 1/2 cup of water next to the stovetop. Heat the oil with the curry leaves (if using) and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, 1-2 minutes. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion, and salt and cook, stirring often, until the onion is browned, about 8 minutes, sprinkling with water and stirring whenever the onion and ginger begin to stick to the bottom of the pot.
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3
Add the garlic, coriander, and turmeric and cook until the garlic is fragrant, about 1 minute.
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4
Reduce the heat to medium-low and add the tomatoes to the pot. Cook, stirring and scraping the browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to medium-high and simmer for 5 minutes, stirring often. Stir in the curry and cook for 1 minute, and then pour in the coconut milk and 1/2 cup of water. Bring to a boil and add the shrimp and any accumulated marinade juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in the cilantro and serve.
