1 tbs vegetable oil
1 cup thinly sliced onions
1/3 cup chopped scallions, white and green parts
2 garlic cloves, minced
2-1/2 tbs Thai green curry paste
1 can coconut milk
1/4 cup water
2 tbs fish sauce
1 tbs brown sugar
20-25 shrimps, peeled and deveined
1/4 cup chopped fresh cilantro
Lime wedges, for serving
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil.
Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro and serve with jasmine rice and lime wedges.