Thai Shrimp Curry

Ingredients:

• 1 tablespoon peanut oil
  
• 1 cup thinly sliced onion
  
• 1 cup chopped green onions (about 8 small)
  
• 1 to 2 tablespoons Thai green curry paste*
  
• 1 14-ounce can unsweetened coconut milk*
  
• 1 cup low-salt chicken broth
  
• 3 tablespoons Thai fish sauce (nam pla)*
  
• 2 teaspoons sugar
  
• 1 cup diced plum tomatoes
  
• 2 pounds uncooked large shrimp, peeled, deveined
  
• Chopped fresh cilantro  
• Lime wedges

*Available at Asian markets and in the Asian foods section of some supermarket

Preparation:

1. Heat peanut oil in heavy large skillet over medium-high heat.
   
2. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes.
   
3. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute.
   
4. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil.
   
5. Add tomatoes and boil 2 minutes.
   
6. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes.
   
7. Transfer curry to large shallow bowl.
   
8. Garnish with cilantro.
   
9. Serve, passing lime wedges separately.
   

Notes: