Preheat a skillet to medium heat with the olive oil, tomato paste, curry powder, and chili garlic paste. Stir to combine for 2 minutes.
When the spice mixture is fragrant, add the coconut milk and fish sauce and stir to combine. Let the curry simmer and bubble for 5-10 minutes until it has thickened and reduced by half.
Add the shrimp in a single layer and let cook for 90 seconds. Add the cream to the skillet and stir just to combine, then turn the heat off. This should give the shrimp 2-3 minutes of cooking time, which is all they need.
Taste the curry and add more salt or fish sauce to your preference.
Serve as desired with lime wedges and cilantro.
Serving Ideas: Over rice or noodles With bread or naan for dunking Over shredded cabbage for a low-carb option On small plates for an appetizer On toasted baguette as crostini