Cook rice noodles according to package directions, drain and rinse with cold water, then set aside.
Melt the coconut oil over medium heat, using a deep skillet or pot. Add the peppers, onion, and garlic to the oil, sprinkle with salt and pepper, and cook until vegetables have softened up, about 5 minutes.
Add the curry paste and ginger, stirring to completely cover the vegetables, and continue to cook for another 5 minutes, stirring occasionally to keep it from sticking to the bottom of the pan.
Add the peas and coconut milk to the pot. Increase the heat to bring the mixture to a boil, then turn down to low and simmer for another 20 minutes, stirring occasionally.
Taste the broth, add salt and pepper and season to taste. If you find the broth to be too rich, add 1 cup of chicken broth. Stir in the cilantro. Add the shrimp and noodles and simmer for another 5 minutes.
As usual, we put the onions through the food processor because the Tart doesn't do chunky veggies (sorry!), as well as the scotch bonnet pepper. The chili peppers were left chopped.
The curry pictured here is shown with optional crispy fried tofu, which we added as an extra topping. We'll probably include that recipe in the future!