For the Coconut Curry Sauce:
1 tablespoon coconut oil (or vegetable oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 can (400 ml) coconut milk
1 tablespoon fish sauce (or soy sauce for a non-fish version)
1 tablespoon lime juice
Salt and pepper to taste
For the Shrimp:
500 g (1 lb) large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper to taste
Optional Garnish:
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