1. Peel the garlic and onion and cut onion into quarters. Place in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 seconds.
2. Replace the ultrablade knife with the mixer. Scrape down the sides of the bowl. Add oil, salt, pepper and curry powder. Launch the P1 simmer program at 270°F for 5 minutes.
3. Add the shrimp, tomato paste and coconut milk. Launch the P3 simmer program at 200°F for 15 minutes.
4. At the end of cooking, sprinkle with coriander and serve immediately.