Thai Green Curry Shrimp - cooking recipe

Ingredients

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

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