1 ½ teaspoon cornstarch + 1 ½ teaspoon water (optional, for thicker sauce)
Fresh cilantro, chopped
Place shrimp in a shallow dish and season with cayenne pepper, lime juice, salt and pepper. Let marinate for 10 minutes.
Heat a large skillet with a drizzle of oil over medium heat. Add the onions and cook until soft and translucent. Add in the bell peppers and cook for a couple of minutes. Add garlic, ginger, and all the spices. Stir well an cook for about 30 more seconds.
Pour in the coconut milk and brown sugar.
Bring to a simmer and then add in the shrimp. Bring back to a simmer and cook for about 5 minutes until shrimp is pink and cooked through.
If you want to thicken the sauce, mix cornstarch with water in a bowl, add to the sauce and cook another minute.
Serve curry over basmati rice. Add some lime wedges and fresh cilantro.