1. Heat the oil in a medium saucepan. Tip in the onion, garlic and ginger, then cook for a few mins until softened. 2. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. 3. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick. 4. Tip in the shrimp, then cook for 5-10 mins more, depending on how large they are. 5. Serve alongside some plain rice and sprinkle with a little chopped cilantro, if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
