Ingredients

• 2 teaspoons canola oil
• 1 pound large shrimp, peeled and deveined
• Kosher salt
• 1 small onion, finely chopped
• One 2-inch piece fresh ginger, peeled and chopped
• 3 cloves garlic, chopped
• 1 plum tomato, finely chopped
• 2 tablespoons red curry paste
• 1 cup light coconut milk
• 1/2 cup low-sodium chicken broth
• 1 cup frozen petit peas
• 1/4 cup roughly chopped fresh cilantro

Instructions

1. Heat the oil in a large non-stick skillet over medium-high heat. Season the shrimp with salt and add to the skillet. Cook, stirring frequently, until the shrimp are opaque and cooked through, 3 to 4 minutes. Remove to a plate.
2. Reduce the heat to medium and add the onion, ginger and garlic, and cook, stirring, until soft, about 4 minutes. Add the tomato and cook until it begins to break down, about 2 minutes. Add the curry paste and stir constantly for 1 minute. Add the coconut milk and chicken broth, scrapping up any browned bits of curry on the bottom of the pan. Bring to a boil, reduce to a simmer and cook for 5 minutes. Stir in the cooked shrimp and peas and simmer for 2 minutes. Sprinkle with chopped the cilantro before serving.