Easy shrimp curry with mushroom and rice

|1.5 pounds shrimp peeled and deveined|2 tablespoons fish sauce (for the shimps)|Salt and pepper to taste|2 cups coconut milk|5 tablespoons red/yellow curry paste|2 cups diced tomatoes or use a 14.5 ounce can of diced tomatoes|1 tablespoon fish sauce + more to finish|1 tablespoon palm sugar + more to taste|Fresh chopped cilantro or parsley to serve|Spicy chili flakes|Cooked jasmine rice|1.7 ounce shimeji mushroom (or japanese mushroom)|1/2 Tea spoon white sesame to serve

|Toss the shrimp with the fish sauce and a bit of salt and pepper. Set aside to marinate for 10 minutes, covered. Start the curry while the shrimp is marinating.|For the curry, heat the coconut milk in a large pan over medium heat about 10 minutes. The coconut oil should start to separate from the white creamy portion. (If this does not occur, simply proceed with the recipe).|Add the curry paste and reduce heat to medium low. Simmer for 3-4 minutes, stirring, to cook the paste and thicken up the sauce.|Add the diced tomatoes, fish sauce and palm sugar. Simmer for 5 minutes to let the flavors develop.|Add the shrimp and accumulated marinade and cook 2-3 minutes, or until the shrimp is cooked through.||Taste and adjust with fish sauce and palm sugar to your tastes.|Serve over white rice and garnish with sesame, chopped herbs and chili flakes, if desired.