In a large skillet or saucepan, heat the vegetable oil (or coconut oil) over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add the curry powder, turmeric, cumin, coriander, and red pepper flakes to the skillet. Cook for another minute, stirring continuously to toast the spices.

Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Once simmering, add the diced bell pepper, green beans, and cherry tomatoes. Cook for about 5-7 minutes, or until the vegetables are tender but still vibrant.

Gently fold in the shrimp and cook for another 3-5 minutes, or until the shrimp turn pink and opaque.

Season with salt and pepper to taste, and stir in the lime juice.

Remove from heat and garnish with fresh chopped cilantro.

Serve the creamy coconut shrimp curry over cooked rice or quinoa, and enjoy!