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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Ingredients
