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

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 minutes.
Transfer curry to large shallow bowl. Garnish with cilantro.
Serve, passing lime wedges separately.

*Available at Asian markets and in the Asian foods section of some supermarkets.