Begin by cleaning the raw shrimp, ensuring they are shelled and deveined. Rinse them thoroughly under cold water and pat dry with a paper towel. In a medium bowl, combine the shrimp with turmeric and salt, mixing well to ensure each piece is coated evenly. Set aside for 10 minutes to let the flavors meld.

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. As the oil shimmers, add the stick of cinnamon and red chili flakes, stirring for about 1 minute until fragrant and aromatic.

Add the finely diced red onion to the skillet, cooking for around 4-5 minutes until it turns golden and soft. Stir frequently to prevent burning.

Add the minced garlic to the skillet, stirring for 1 minute until it becomes fragrant. Mix in the curry powder, ground coriander, and ground chili. Cook for another minute while stirring continuously to toast the spices.

Stir in the peeled and finely diced tomatoes, allowing them to cook for about 2-3 minutes until they soften. Pour in 200 ml of water and stir well. Reduce heat to low and let simmer for 5-7 minutes.

Once the sauce has thickened, add the seasoned shrimp and coconut milk. Stir everything together, allowing it to simmer for about 3 minutes.

While the curry simmers, heat an additional 4 tablespoons of vegetable oil in a small skillet over medium heat. Fry the basil leaves for about 30 seconds or until crispy.

Immediately remove the skillet from heat when shrimp are cooked. Serve the Coconut Shrimp Curry hot, garnished with crispy basil leaves.