Heat the oil in a large frying pan and saute the onions and garlic until the onion softens.
Add the curry powder, cloves and chili peppers and cook until fragrant.
Add the coconut milk and the shrimp.
Simmer just until the shrimps have turned pink.
I usually lay them one by one in one layer in the pan, and as soon as they are all in, turn them over one by one.
When I've finished, they are usually done too.
Serve with rice.