Heat 1 tbsp of coconut oil in a non stick pot on medium heat. Add shrimp and saute for a minute flipping half way until the shrimp turns pink. Take the shrimp out of the pot and set aside.
Add the remaining 1 tbsp coconut oil to the same nonstick pot. Then add bay leaf, cinnamon, and cloves and saute until the aromatic fragrance is released.
Add the onion and tomato paste and saute for about 2-3 minutes.
Then add ginger and garlic paste and cook for an additional 2-3 minutes.
Add chili powder, cumin powder, garam masala, monk fruit, and salt.
Mix well and saute for another 30 seconds to a minute till everything is cooked
Add fried shrimp to the curry mixture.
Add coconut milk, mix everything well and let it simmer for about 3-4 minutes on medium heat.
Transfer it to a separate bowl and garnish with cilantro and green chilies.
Serve hot with cauliflower rice.