In a large cast-iron pan or frying pan over medium-high heat, heat the coconut oil. Add the garlic, ginger, onion, bell peppers and tomato.: Listen for a soft hiss as the coconut oil warms, then notice when the minced garlic and grated ginger hit the oil and bloom their aromas, which should be fragrant and slightly sweet within seconds. The diced onion will begin to turn translucent at the edges while the green bell pepper and diced tomato release moisture and add a softer, vegetal note. Stir regularly to ensure even contact with the pan, and watch for the edges of the onion to take on a faint golden tint, which signals caramelization and flavor development. If the aromatics begin to darken too quickly, lower the heat to prevent burning. A common mistake is rushing the cook by using too high a flame, which results in bitter, scorched bits instead of a sweet base.
Cook until tender, about 5 minutes. Add cardamom pods, curry powder, black pepper and hot sauce and stir well. Add shrimp and saute for 5 minutes. Remove shrimp and set aside.: As the vegetables soften, the pan should make a gentle bubbling sound as moisture evaporates. When the mixture is tender, sprinkle in the crushed cardamom pods , the curry powder , freshly ground black pepper , and hot sauce ; the spices will toast briefly and release a warm, toasty perfume that deepens the sauce. Adding the shrimp after the spices lets the seafood pick up flavor without overcooking. You should hear an energetic sizzle as the shrimp hits the pan, and they will turn from translucent gray to opaque pink with a slight curl within a few minutes. Remove them while still tender to avoid a rubbery texture. Do not overcrowd the pan, because steaming the shrimp will prevent proper searing and reduce flavor concentration.
Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut rice.: When you pour in the stock and coconut milk , the pan will loosen and release any browned bits, which is where much of the flavor lives. Bring the liquid to a gentle simmer, and you will see the surface develop small, steady bubbles as it reduces. This reduction concentrates the flavors and thickens the sauce, giving it body and sheen. Return the reserved shrimp to warm through without overcooking, then stir in the chopped cilantro for a bright, herbal finish. A good visual cue is when the sauce coats the back of a spoon with a slightly viscous film. If the sauce reduces too quickly, lower the heat and add a splash more stock , because scorching will impart bitterness.
In a large saucepan over high heat, bring rice, coconut milk, water and salt to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.: At the start, the pot will sound lively with rolling bubbles as the mixture reaches a full boil. Once it is covered and reduced to a gentle simmer, you should hear only faint bubbling or quiet settling sounds. The grains will absorb the liquid and swell, and after about 20 minutes the surface will look matte and the steam will lessen. Remove the lid and fluff the white rice with a fork to separate the grains and release steam. The rice should be tender yet distinct; if it is still a bit firm, cover and rest off heat for 5 to 10 minutes. Avoid lifting the lid repeatedly during cooking, since that releases steam and can extend the cooking time, producing unevenly cooked rice.
