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