In a wok or large sauté pan, heat the vegetable oil on medium-high.
Add the mushrooms, green onions, garlic, and ginger; stir-fry for 2 to 3 minutes.
Stir together the hoisin sauce, oyster sauce, and curry paste, and 5-spice powder until well combined. Add the mixture to the wok.
Stir in the coconut milk and adjust seasoning to taste with the salt and pepper. Add the shrimp and bring to a simmer. Cook for 1 to 2 minutes until the shrimp are heated through.
This recipe is a mishmash of cultures — Chinese, Thai, and Indian — a bit like Singapore herself. Somehow these flavors work well together, creating a beautiful and exotic meal.