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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dish bursts with flavor yet is so simple to prepare. Adjust the heat by adding the curry paste to taste. 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 |
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. 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.
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