In a large skillet or wok, heat the 2 tablespoons of oil over medium heat. Allow it to warm up for about a minute.
Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent. Then, add the chopped garlic and red chile flakes, cooking for another minute until fragrant.
Toss in the matchstick carrots and cook for about 3-4 minutes, stirring occasionally. You want them to soften just a bit while still retaining some crunch.
Add the shrimp to the skillet, cooking for 3-4 minutes or until they turn pink and opaque. Make sure to stir frequently to ensure even cooking.
Once the shrimp are cooked, pour in the can of coconut milk and add the diced tomatoes. Stir everything together and let it simmer for 5-7 minutes, allowing the flavors to meld.
Taste the sauce and add salt if necessary. Remove from heat and garnish with fresh cilantro. If desired, serve the shrimp in coconut sauce over sticky rice for a complete meal.
