Shell the shrimp. Rinse and dry them on paper towels.
Purée the chili peppers, onion, and lemon zest in a food processor or blender. Transfer to a heavy saucepan; stir in the basil, turmeric, ginger and water. Bring to a boil, reduce heat, and simmer until the water has almost evaporated, 6-8 minutes.
Add the coconut milk and shrimp. Cook gently, stir