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1
If you're starting off with frozen shrimp, don't thaw them; place in a sieve and rinse under cold running water until the ice crystals are melted; pat shrimp dry with paper towels; you can also use frozen cooked shrimp in this recipe as well, the recipe indicates the 2 different cooking methods.
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2
No matter what kind of shrimp you start out with, cooked or raw, place peeled shrimp and curry paste in a bowl and, using your hands, rub shrimp with curry to evenly coat; it is important that you've dried the shrimp well so the curry paste sticks.
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3
Core tomatoes, slice in half, then squeeze out and discard juice and seeds.
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4
Coarsely chop tomatoes and set aside.
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5
If using raw shrimp: place a large non-stick skillet over medium-high heat and, when hot, add shrimp.
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6
Stir-fry just until shrimp are a bright coral colour (this will only take 3 to 4 minutes); if shrimp stick, add a wee amount of butter to pan.
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7
If using frozen or fresh precooked shrimp: stir-fry only for 2 minutes, just until shrimp are heated through.
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8
Remove shrimp from pan and set aside; cover with foil to keep warm.
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9
Add tomatoes to pan and pour in cream; bring to a boil.
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10
Boil vigorously over medium-high heat, uncovered and stirring often, until sauce is thick enough to coat the back of a spoon; this will take about 8 to 10 minutes.
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11
Return shrimp to pan and stir constantly until shrimp are warmed through, about one more minute.
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12
Stir in ginger, if using, and sprinkle coriander on shrimp.
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13
Serve immediately over steamed white rice.
