In a large hot skillet over medium-high heat, add the coconut oil and allow it to melt. Add the bell peppers, jalapeno, onion, garlic, ginger, and tomatoes to the oil and saute for 5 minutes, until vegetables have begun to soften. Stir in the curry powder, hot sauce (if using), and black pepper.
Add the shrimp to the vegetable mixture and cook for 5 minutes, stirring often to cook shrimp on all sides. Remove the shrimp to a small bowl and set aside.
Add the chicken broth and coconut milk to the vegetables and bring to a simmer. Reduce to medium heat and simmer for 15 minutes, until stock begins to reduce.
Return the shrimp to the vegetable mixture and sprinkle with fresh cilantro. Simmer for 5 minutes, until shrimp are cooked through.