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Heat the oil in a heavy-based frypan over medium heat. Add the onion and cook, stirring, until softened. Stir in the garlic and ginger and cook for a few seconds.
Add curry paste and tomato puree, and cook, stirring, for 1 minute until fragrant.
Add seafood to pan and coat well. Pour in the coconut milk, stock and sugar, and season with salt and pepper. Bring to the boil, then reduce heat to low and continue cooking for a further 10 minutes until seafood is cooked through. Stir in lime juice and chopped coriander. Serve with steamed rice and garnish with coriander leaves and a lime wedge.