Thai Shrimp Curry

1 tablespoon vegetable oil
1 cup thinly sliced yellow onion
1 cup chopped green onions
1 cup cubed butternut squash
½ cup diced red pepper
1 cup broccoli
1 tablespoon Thai green curry paste
13.5 fluid ounces canned coconut milk
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce
2 teaspoons sugar (white or brown to taste)
1 cup canned diced petite-cut tomatoes (Glen Muir)
Fresh lime juice, to taste
2 pounds large shrimp, peeled, deveined
Chopped fresh cilantro

1. Heat oil in heavy large skillet over medium-high heat. Add sliced yellow onion; stir-fry until soft and beginning to brown, about 4 minutes.

2. Add butternut squash, red pepper, broccoli. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes.

3. Off heat, add lime juice.

4. Garnish with cilantro. Serve on jasmine rice.