Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until onions are translucent and fragrant.

Sprinkle 1 tablespoon of curry powder over the sautéed mixture and stir constantly for about 1 minute to release the spices' essential oils.

Add the chopped tomato and cook, stirring occasionally, for about 3 to 4 minutes until softened.

Pour in the coconut milk, stirring well to combine. Let it come to a gentle simmer, then reduce heat and cook for 5 to 7 minutes, stirring occasionally.

Add the shrimp to the pan and cook for 3 to 5 minutes until the shrimp turn pink and curl up.

Remove the skillet from heat and squeeze the juice of one lime over the curry, stirring to incorporate.

Sprinkle freshly chopped cilantro over the curry just before serving.