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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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adapted from epicurious/Bon Appetit 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 |
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 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.
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