INGREDIENTS
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2 tablespoons yellow curry paste, such as Karee Curry Paste
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1 Vidalia onion, cut into small dice
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3 cups low-fat, low sodium chicken broth
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1 cup canned peeled plum tomatoes, roughly chopped
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3 tablespoons lime juice
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2 tablespoons agave nectar
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1 pound large shrimp, peeled and deveined, tails removed
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1 cup frozen peas
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1 cup 2% Greek yogurt, such as Fage Total
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Salt
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Freshly ground black pepper
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1/2 cup chopped fresh cilantro