Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or blender. Process to form paste.

In wok over medium-high heat, warm peanut oil. Add onions and spice paste and stir-fry until onions soften, 2 to 3 minutes. Add shrimp and stir-fry until shrimp change color, 3 to 4 minutes. Stir in tomatoes and cook until soft, about 2 minutes.

Add coconut milk, reduce heat to low, cover, and simmer until sauce thickens slightly and shrimp are tender, 6 to 8 minutes. Stir in pepper and chopped cilantro.

Serve hot, garnished with cilantro leaves.

This recipe yields 4 servings.