In a large pan, heat Canola Oil (3 tablespoon) and add Curry Powder (1 tablespoon) and cook for about 2 minutes.
Stir in Garlic (1 clove) and Shallot (1) and cook for a minute.
Mix in Potato (1 cup), then stir together with Coconut Milk (1 can) and Milk (8 fluid ounce).
Add Shrimp (8 ounce), Tomato (1), Tomato Paste (1 tablespoon), Honey (1 tablespoon), and Chili Powder (1 teaspoon). Cover and simmer for about 30 minutes, stirring occasionally.
Add Frozen Green Peas (3/4 cup) and cook for a few more minutes.
Season with Salt (to taste) and Ground Black Pepper (to taste). Serve with basmati or brown rice, or alone for a more low-carb option.