Shrimp and vegetable thai curry

I combined 2 cookbooks and come up with this recipe. Those cookbooks are my inspiration. One of them The food and cooking of Thailand another one is Thai cooking by Hilaire Walden.

Ingredients

2 tablespoon vegetable oil
1 onion sliced
1 tablespoon red curry paste
1 can coconut milk
2 tablespoon tamarind water
(1 cup boiling water mix with
1 ounce tamarind piece )
2 tablespoon light soy sauce 
1 tablespoon fish sauce
1 small head broccoli
1 small head cauliflower
1 1/2 cup shiitaki mushroom
1 red bell pepper sliced
1 cup bean sprouts
8 ounces raw large peeled shrimps
Cilantro leaves for garnish
boiled rice to serve

Preparation Method
Heat the vegetable oil in a frying pan and add the sliced onion. Cook over a low heat for about 5 minutes. Stir in the curry paste cook 3 more minutes.
Add red bell pepper, mushroom, cauliflower, broccoli stir fry almost 10 minutes.
Add coconut milk, tamarind water, fish sauce, soy sauce and bring to the boil.
Add bean sprouts cook about 5 minutes.
Stir in shrimp to coat simmer 3-4 minutes until shrimp are pink.
Garnish with the cilantro and serve with rice.