Stir in the garlic, red curry paste, ginger, curry, salt, pepper, and turmeric. Cook about 1 minute until fragrant.
Stir in the diced tomatoes with their juices and coconut milk and bring to a boil. Lower to a high simmer and cook for about 5 minutes giving it a stir occasionally. Add the shrimp, tossing to coat, and cook for about 3 minutes or until the shrimp is pink and cooked through.
Stir in the lime juice and chopped cilantro or parsley. Serve over rice or noodles and garnish with more cilantro or parsley.
Notes
*you can use olive, vegetable, or any neutral oilDon't toss those shells! Save for stock or to make my Peruvian Shrimp Soup.