Whisk flour, curry and salt together. Cut butter or shortening into flour with fingers until small crumbs form. Add water and bring dough together with hands. Transfer to floured work surface and knead dough until soft and pliable, 3-4 minutes. Divide dough into 4 equal balls (for large roti wraps) or into 8 pieces for smaller roti. Cover with a damp paper towel and rest for 1 hour. Roll each ball out on lightly floured surface to 10” (large roti). Heat a large flat skillet on medium high heat and add a few drops of oil. Cook roti until lightly browned, about 2 min per side, and puffed in center. Transfer to towel lined plate and keep warm. Repeat with remaining dough. Keep warm.
Heat oil or ghee in large skillet and sauté onion with butternut until softened, 6 min. Add garlic, ginger, spices and shrimp and sauté until shrimp is half way cooked. Add coconut milk, salt and pepper and bring to a simmer. Remove from heat and spoon over fresh roti, covering with a sprinkle of greens, tomatoes, cilantro and Thrive Coconut Sauce. Wrap roti and serve with mango chutney.