Serves 4

Ingredients:

2 tablespoons/30 ml olive oil
1 onion, thinly sliced
1 tablespoon/5 g finely chopped peeled fresh ginger
3 garlic cloves, minced
1 tablespoon/10 g to 1/4 cup/40 g red curry paste (preferably Madras-style)
1 cup/200 ml water
2 plum tomatoes, roughly chopped
1 cup/235 ml unsweetened coconut milk
2 tablespoons/25 ml white wine vinegar
24 large uncooked shrimp, peeled and deveined
5 ounces/145 g snow peas, stringed, cut diagonally in half

Method:
Heat the oil in a heavy medium saucepan over medium-high heat.  Add the onions and sauté until lightly golden brown, about 7 to 10 minutes.  Add the ginger and garlic and continue to sauté until soft, about 2 minutes longer.  Add the curry paste and stir until the paste begins to stick to the bottom of the pan, about 2 to 3 minutes. The amount of curry paste to add will depend on the brand you choose and how spicy you desire the curry.

Add the water and tomatoes and simmer gently over medium-low heat until the tomatoes are very tender, stirring occasionally, about 20 minutes.  Add the coconut milk and vinegar and bring to a simmer over medium-high heat.  Add the shrimp and snow peas to the curry and continue to simmer for 4 minutes or until the shrimp are just cooked through.  Serve with rice.