2 tablespoons avo/coconut oil
1 large onion finely chopped
2 cloves garlic minced
1 tablespoon ginger minced
2 tablespoons curry powder
1 cup water
3/4 cup canned diced tomatoes blended
200ml coconut cream (Treat list item)
Add the canned diced tomatoes into a blender and blend until silky smooth.
In a large skillet, add the avo/coconut oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry powder and pan fry for 30-seconds.
Add the water and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover and let everything simmer for 5 minutes.
Stir through the coconut cream then add the shrimp and simmer until fully cooked through.
Remove the curry from the heat and serve immediately.