1. In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly. 2. Add onions and sauté until just tender. Add shrimp and sauté until they turn pink. 3. Stir in tomatoes and cook until heated through. Sprinkle with cilantro a side of Jasmine Rice. 4. Note: If adding vegetables I would recommend par boiling them first for 5 minutes and then adding them into the dish when you add the shrimp. ---------------------------------------------------------------------------
Nutrition
Ingredients
