For the stock: Put the shrimp shells, chile, lemongrass, garlic, and shallots in a saucepan with 1 quart of water and bring to a boil. Simmer for about a half hour and then pour through a strainer. Only 1 1/2 cups of the stock is needed for this recipe. Reserve the rest by freezing.
Heat the oil in a sauce pan and add the curry paste. Stir fry for several minutes, stirring constantly.
Add the shrimp stock, ginger, and lemongrass to the pot and bring to a boil, then lower the heat to a rapid simmer.
Add the coconut milk and stir constantly to keep it from separating.
Lower the heat and simmer for 10-15 minutes.
Add the shrimp and cook until just done.
Add the tomatoes and cook for one minute so they're just heated through.
Add the sugar, green onions, and cilantro.
Serve with the jasmine rice to soak up the juice.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	462.1 Kcal (1935 kJ)
Calories from fat	293.65 Kcal
		% Daily Value*
Total Fat	32.63g	50%
Cholesterol	43.84mg	15%
Sodium	950.44mg	40%
Potassium	429.17mg	9%
Total Carbs	38.12g	13%
Sugars	7.15g	29%
Dietary Fiber	4.54g	18%
Protein	9.07g	18%
Vitamin C	21.7mg	36%
Vitamin A	0.1mg	3%
Iron	3.5mg	19%
Calcium	58.8mg	6%

Amount Per 100 g
Calories	220.16 Kcal (922 kJ)
Calories from fat	139.91 Kcal
		% Daily Value*
Total Fat	15.55g	50%
Cholesterol	20.89mg	15%
Sodium	452.82mg	40%
Potassium	204.47mg	9%
Total Carbs	18.16g	13%
Sugars	3.4g	29%
Dietary Fiber	2.16g	18%
Protein	4.32g	18%
Vitamin C	10.4mg	36%
Iron	1.7mg	19%
Calcium	28mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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