Thai Style Green Curry Shrimp

This is a modification of a recipe on epicurious. The curry paste has been increased to make it spicy, but it can be reduced to 1 tablespoon to make it milder. Cilantro works as a garnish for this dish as well, but I prefer the basil.

• Ready In: 32 mins
• Serves: 8

Ingredients

• 1  tablespoon  peanut oil
• 1  cup  diced onion
• 1  cup  chopped green onion
• 2 1⁄2 tablespoons green curry paste
• 14  ounces unsweetened coconut milk
• 1  cup low sodium chicken broth
• 2  tablespoons Thai fish sauce
• 2  teaspoons sugar
• 1  cup  diced plum tomato
• 1⁄2 cup  julienne sliced carrot
• 3⁄4 cup sweet bell pepper
• 2  lbs  uncooked large shrimp
• 1⁄2 cup  chopped fresh basil

Directions

1. heat peanut oil in a large skillet over medium heat.
2. add the sliced onion, stir fry until soft and beginning to brown, usually 2 minutes.
3. reduce heat to medium-low and add the green onions and curry paste. stir fry until fragrant, usually around a minute.
4. Add the coconut milk, chicken broth, thai sauce, and sugar and bring to a boil.
5. Add the tomatoes, carrots, and pepper and boil for 2 minutes.
6. Add the shrimp and cook until opaque, usually 3 to 4 minutes.
7. Transfer to serving bowls, garnish with basil.