In cast iron skillet, heat olive oil over medium heat
Add onion and garlic and sauté 1-2 minutes. Add bell pepper, chili paste and turmeric. Cook an additional 1-2 minutes.
Stir in shrimp and coat with spices. Add coconut milk and bring to a boil.
Reduce heat and simmer for 15 minutes. Serve with jasmine rice and additional vegetables if desired.