Add the canned diced tomatoes into a blender and blend until silky smooth.
In a large skillet, add the olive 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 fish broth 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 off the heat and serve immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooled curry in an airtight container and store it in the freezer for up to 6 months.TO REHEAT: Either microwave the curry for 30-40 seconds or in a small saucepan until warm.