Thai Shrimp Curry

Serving suggestion: 

 

Prep and cook time:

  
 

Makes:

 8 servings

Ingredients:

1 Tbsp

peanut oil
1 c

onion, thinly sliced
1c

green onions, chopped (about 8 small)
1-2 Tbsp

Thai green curry paste (can find in Asian section of supermarket)
1 14-oz can

unsweetened coconut milk
 

1c

low salt chicken broth
3 Tbsp

Thai fish sauce (nam pla)
2 tsp

sugar
1 cup diced plum tomatoes
2 lbs uncooked large shrimp, peeled, deveined
chopped fresh cilantro
lime wedges

 

Directions:

  1. 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.

  2. Add green onions and curry paste; stir until fragrant, about 1 minute. 

  3. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. 

  4. Add tomatoes and boil 2 minutes. 

  5. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. 

  6. Transfer curry to large shallow bowl.  Garnish with cilantro.  Serve, passing lime wedges separately.