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Heat oil in professional casserole over medium heat. Add onions, gingerroot and garlic pressed with garlic press; cook and stir 2 minutes. Stir in cornstarch , sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk; bring to a boil. Add tomatoes and shrimp. Reduce heat; simmer, uncovered 3-4 minutes or just until shrimp turns pink and is cooked through. Remove from heat.
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