Green Curry Shrimp

Green Curry Shrimp
2 TBSP oil
1 small red onion, chopped
1 1/2 TBSP fresh ginger, grated or minced
3 TBSP Green curry paste
1 tsp garam masala
1 lime (zest and juice)
2 cans coconut milk
1 1/2 cup chicken or vegetable stock
2 TBSP sugar
1 tsp salt
2 sweet potatoes, peeled and cubed
8 oz fresh snap peas
1 pound shrimp

Heat the oil over medium high heat. Add the onion. Saute two minutes, then add the ginger and curry paste. Cook one minute. Add lime juice and zest, coconut milk, stock, sugar, and salt. Bring to a simmer. Add sweet potatoes and cook over low heat forty minutes. Add pea pods and shrimp and cook an additional 3 to 5 minutes until the shrimp is pink. Remove from heat and serve over rice.