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

Instructions

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. 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.
2. *Available at Asian markets and in the Asian foods section of some supermarkets.