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Ingredients
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced onions, from one small onion
  • ⅓ cup chopped scallions, white and green parts, from 4 to 5 scallions
  • 2 garlic cloves, minced
  • 2½ tablespoons Thai green curry paste
  • 1 (14-ounce) can coconut milk
  • ¼ cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 pounds large, extra large (26/30) or jumbo (2½5) shrimp, peeled and deveined (see note), thawed if frozen
  • ¼ cup chopped fresh cilantro, Thai basil or Italian basil (or a combination)
  • Lime wedges, for serving
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