In a medium bowl, combine the peeled and deveined shrimp with salt, black pepper, and 2 tablespoons of curry powder. Mix thoroughly and refrigerate for at least 10 minutes.

In a large pot, heat a splash of EVOO over medium heat. Add the sliced onions and bell peppers, sauté for 5-8 minutes until softened.

Add the minced garlic and ginger, stirring continuously for about 2 minutes.

Mix in the remaining curry powder, ground cumin, and cayenne pepper. Cook for 2-3 minutes until fragrant.

Pour in the coconut milk and stock or water, adding the thyme. Bring to a gentle boil and add the diced potatoes, letting it simmer for 5-7 minutes.

Fold in the marinated shrimp, cover, and cook for about 5 minutes until the shrimp are pink and opaque.

Adjust seasoning, stir in cilantro, and serve hot over rice or with naan.