1. In a bowl mix together the shrimp marinate ingredients and add shrimp, cover with plastic wrap and let sit for 15 minutes in the refrigerator.
2. While shrimp is marinating, add coconut oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook for 4 minutes or until vegetables soften. Stir in garlic and sauté for an additional minute.
3. Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for an additional minute.
4. Next add tomatoes with juices, stir and simmer for about 15 minutes.
5. Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper and crushed red pepper flakes to your liking.
6. Lastly add the peas and shrimp with marinade juices and simmer for a few additional
minutes until shrimp is pink and cooked through. Serve with cooked rice and garnish with fresh cilantro or parsley and toasted peanuts