Peel and devein shrimp. If using frozen, ensure shrimp are entirely defrosted. Season with salt and pepper and refrigerate while preparing other ingredients.
Dice onion. Mince garlic and ginger.
Prepare garnishes and set aside.
Shake can of coconut milk vigorously and open can. Stir if still separated.
Heat skillet or wok. Avoid using non stick pan or if using, do not preheat pan.
Add 1 Tbsp oil and heat to medium high. Add shrimp and stir fry quickly until partially cooked. Shrimp will have some colour but still be translucent and not curling into O shape.
Remove shrimp to a plate and set aside. Add second Tbsp oil and reduce heat to medium. Add onion, garlic and ginger. Saute for a few minutes until softening.
Add curry paste and curry powder. Cook for about 1 minute.
Add shrimp back to pan and stir fry for 2-3 minutes until well coated.
Add coconut milk, increase heat slightly to bring broth to a simmer. Reduce heat and simmer for 4-5 minutes.
Taste and add sweet Thai chili sauce if desired to add sweetness and more heat.
Serve with fresh crusty bread for an appetizer or over rice or noodles as a main dish.
Garnish with a squeeze of lime, fresh cilantro and minced green onion. Add Sriracha if desired for extra heat.