Easy Thai Shrimp Curry

• 1 tablespoon vegetable oil
• 1 garlic clove, crushed
• 1 onion, chopped
• 1 teaspoon fresh gingerroot
• 2 teaspoons red curry paste
• 14 ounces chopped tomatoes
• 2 tablespoons coconut cream
• 14 ounces shrimp, raw and frozen
• cilantro, chopped, to serve (optional)

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

vegetable oil, garlic, onion, fresh gingerroot, red curry, tomatoes, coconut cream, shrimp, cilantro

Taken from www.food.com/recipe/easy-thai-shrimp-curry-359259 (may not work)