Add in chopped tomatoes and cook for a few more minutes. Season lightly with salt and pepper.
Add in the coconut milk and spices, stir to combine. Cook on medium-low heat and stir from time to time as the curry starts to thicken. Add in juice of one lime and half of the spinach and continue to cook. Taste for seasoning.
After cooking the curry for 10-15 minutes and right before you're ready to eat, add in the shrimp and the rest of the spinach. Cook just until the shrimp turn pink, turning once.
Serve over rice with fresh lime wedges.
Recipe by Saffron and Honey at https://saffronandhoney.com/shrimp-coconut-curry/