Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender, 7 to 8 minutes.
Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes.
Add the tomatoes, the apple, and 1 cup water and bring to a boil over high heat.
Reduce heat to medium and cook for about 5 minutes. Add the peas and coconut milk and cook for 3 to 5 minutes.
Add the shrimp and cook for 2 to 3 minutes or until they’re opaque throughout.
Stir in the cilantro. Serve with the cooked rice.