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In a medium dutch oven or deep-sided pot, heat the olive oil over medium heat. Add the onions and shallots and cook, stirring occasionally for 2 minutes.
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Add the garlic, curry paste, curry powder, coriander and brown sugar. Cook for another 2 minutes, stirring constantly.
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Add tomatoes and chicken broth and bring to a simmer. Simmer for 10 minutes, then place mixture in a blender, add coconut milk and blend until smooth and silky*. (You can also use an immersion blender).
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Return to pot, bring to a simmer and add sweet potatoes. Cover and cook with lid slightly ajar for 10 minutes or until sweet potatoes are tender.
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Add frozen peas and return curry to a boil. Add shrimp, stir and cover. Turn off heat and allow pot to sit for 3-4 minutes. Shrimp should be pink and opaque. Serve with rice (we like basmati), noodles or on it's own like a soup. Garnish with lime wedges, cilantro and scallions.