Heat the oil in a large skillet over medium heat until shimmering, then add the chopped onion. Cook for about 5 minutes until the onions become translucent and start to smell sweet.
Add the minced garlic and grated ginger to the pan, cooking for about 30 seconds until fragrant. Be careful not to burn the garlic; it should smell aromatic and slightly golden.
Sprinkle in the curry powder, turmeric, and cumin, stirring constantly for about 1 minute to bloom the spices. The mixture will turn a warm golden color and fill the air with a fragrant aroma.
Pour in the coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer; it should thicken slightly and turn a rich yellow color.
Add the raw shrimp to the pan, stirring gently so they are submerged in the sauce. Cook for 3-4 minutes until the shrimp turn pink, firm, and opaque. Be careful not to overcook, which makes shrimp rubbery.
Squeeze fresh lime juice into the curry, stirring gently to brighten the flavors. Sprinkle with chopped cilantro for a fresh herbal finish.
Remove the pan from heat and let the curry rest for 2 minutes, allowing the flavors to meld. Serve hot over rice or with crusty bread, garnished with extra cilantro if desired.
