Thai Shrimp Curry

• 1 tablespoon peanut oil
• 1 cup thinly sliced onion
• 2-3 Shallots
• 1 cup chopped green onions (about 8 small)
• 1.5 tablespoons Thai green curry paste
• 1 14-ounce can unsweetened coconut milk
• 3/4 cup low-salt chicken broth
• 3 tablespoons Thai fish sauce
• 2 teaspoons sugar
• 1 cup fresh diced plum tomatoes
• 1 pound uncooked large shrimp, peeled, deveined
• 10 long green beans
• 3/4 cup of pea pods
• 1 red bell pepper
• 2 Lemongrass stalks
• 2 garlic cloves
• 1 Tablespoon minced ginger
• 1 Tablespoon minced cilantro stems
• 1 cup mushrooms
• 10 baby corns
• Chopped fresh cilantro and/or chopped basil
• Lime wedges

1. In a food chopper, puree curry paste, 1-2 shallots, cilantro stems, lemongrass, garlic and ginger.
2. Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion and 1-2 shallots; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste mix; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Simmer until liquid has been reduced and thickened. Add green beans, pea pods and shrimp and cook just until shrimp is opaque in center, stirring often, about 3 minutes. Turn off heat, add red pepper, mushrooms, baby corn. Transfer curry to large shallow bowl. Garnish with cilantro and basil. Serve, passing lime wedges separately.

peanut oil, onion, shallots, green onions, green curry, unsweetened coconut milk, lowsalt chicken broth, fish sauce, sugar, tomatoes, shrimp, green beans, pods, red bell pepper, stalks, garlic, ginger, cilantro stems, mushrooms, corns, fresh cilantro, wedges

Taken from www.epicurious.com/recipes/member/views/thai-shrimp-curry-1216449 (may not work)