Heat vegetable oil over medium-low heat. Add onion and sauté until soft and translucent. Add the garlic, ginger, curry powder and pepper and sauté until fragrant (about 1 minute). Add shrimp and saute until just slightly pink. Add the diced potatoes, peas, stock, coconut milk and hot sauce. Bring to a boil and cook for 3 minutes. Reduce heat to low and let simmer for 15-20 minutes.