Thai green curry paste and Thai fish sauce (called nam pla) as well as unsweetened coconut milk are available in the Asian aisle of most supermarkets.
This recipe serves 4 (2 generously). It can easily be doubled for a dinner party. Serve with rice and a crisp white wine such as a dry Riesling or Sauvignon Blanc.
1/2 tablespoon peanut oil
4 green onions, thinly sliced
1/2 medium red onion, thinly sliced
1 tablespoons Thai green curry paste
1 cup canned unsweetened coconut milk
1 cup low-sodium chicken broth
3 tablespoons Thai fish sauce
2 teaspoons sugar
1/2 cup diced plum tomatoes (fresh or canned)
1 pound uncooked large shrimp, peeled deveined
Chopped fresh cilantro
1 lime, cut into wedges
Heat oil in heavy large skillet over medium high heat. Add sliced onion, and cook until it’s soft and begins to brown. Reduce heat to medium, add green onions and curry paste, and cook stirring for about 1 minute. Add coconut milk, chicken broth, fish sauce and sugar; bring to a boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque, about 3-5 minutes. Transfer to a platter, garnish with cilantro and arrange lime wedges around for passing at the table.
Per serving: 565 calories; 34 g fat (26 g saturated fat; 54 percent calories from fat); 24 g carbohydrates; 332 mg cholesterol; 3,695 mg sodium; 44 g protein; 6 g fiber.