Triple C curry

My brother-in-law calls this Triple C: Coconut, Cilantro and C[sh]rimp. Works better in French than English, obviously. Start by sauteing sliced onions (3-4) until translucent. When done, heat olive oil and 2-3 table spoons mild curry paste in a pan. The paste should start turning brown and fragrant. Add coconut milk (1 small can), and heavy cream (1.5 cups) and stir until the curry paste is well dissolved. Then add the sauteed onions, a sliced leek, cherry tomatoes, and cilantro. Bring to a boil, then reduce the heat to simmer. Saute pre-cooked shrimp, then add them to the rest. Also add 2 sliced bananas, a handful of raisins, and some more cilantro. Leave on low heat for about 30-45 minutes, while you cook some Thai rice, or brown rice. Pour the curry on top of the rice and sprinkle with the remaining cilantro.