Shrimp Curry with Cranberry Topping | Patience Fruit & Co

Ingredients

• 1 yellow onion, chopped
• 60 ml (1/4 cup) vegetable oil
• 2 cloves garlic, finely chopped
• 10 ml (2 teaspoons) fresh ginger, finely grated
• 1 598 ml (14 oz) can diced tomatoes, drained
• 1 red pepper, diced
• 1 398 ml (14 oz) can coconut milk
• 5 ml (1 teaspoon) red curry paste
• 5 ml (1 teaspoon) salt
• 1 kg (2 lb) fresh shrimp, deveined and shelled
• Juice of one lime
• Cranberry topping:
• 30 ml (2 tablespoons) unsalted peanuts, crushed
• 30 ml (2 tablespoons)Dried Cranberries
• 30 ml (2 tablespoons) fresh coriander or Thai basil, chopped