1/8teaspoon cayenne pepper (adjust to your tastes)
1 tablespoon cornstarch
Heat the oil in a large saute pan over medium heat and add the shrimp. Saute, being sure to flip them, for a few minutes until they are pink and cooked through. Remove from pan and set aside.
Add the coconut milk, turmeric powder, salt and cayenne pepper to a large saute pan. Whisk together until it is thoroughly mixed. In a cup, stir the cornstarch with 1/4 cup water to create a slurry and add it to the pan. Continue to whisk until the sauce thickens. Add shrimp and stir. Serve over rice.