A quick and easy coconut curry with cherry tomatoes and shrimp
Chop the red onion and quarter the cherry tomatoes. Turn on the stove on medium heat and place a pan on it. Add all the spices and let them get warmed up. Add the olive oil and allow it to get hot (2 minutes)
Add the onion and the tomatoes to the pan, stir and let the flavours develop for 3-4 minutes, then add the shrimp. Cook for another 5 minutes (until the shrimps are firm and cooked through)
Lower the heat slightly and add the coconut milk and the coriander leaves (chopped). Stir and let the mixture cook for another 5 minutes. Serve over rice with optional chili flakes. Buon appetito!