Thai Green Curry Shrimp

• 1 tablespoon peanut oil
• 1 cup thinly sliced onion
• 1 cup chopped green onion (about 8 small)
• 1 -2 tablespoon 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 tomato
• 2 lbs uncooked large shrimp, peeled, deveined (I used 25-30 count shrimp-bb)
• salt
• chopped fresh cilantro
• lime wedge

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 to 5 minutes depending on size of shrimp.
6. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
7. Note: the lime wedges are essential to really make the flavors pop. Make sure you squeeze in a healthy amount in your bowls!-bb.

peanut oil, onion, green onion, green curry, unsweetened coconut milk, lowsalt, fish sauce, sugar, tomato, shrimp, salt, fresh cilantro, lime wedge

Taken from www.food.com/recipe/thai-green-curry-shrimp-438460 (may not work)