1. In a large skillet over medium-high heat, heat the oil. Add the red onion and cook for 2 to 3 minutes until softened.
2. Add the green onion and red curry paste and cook for 1 minute. Stir in the oconut milk, chicken broth, fish sauce, brown sugar, and granulated sugar.
3. Bring to a boil, add the tomato, and simmer for 1 to 2 minutes. Add the shrimp and simmer, stirring occasionally, for 2 to 3 minutes, until the shrimp turn pink and are cooked through.
4. Remove from the heat and stir in the cilantro, cashews, and lime juice.
5. Serve over cooked white rice or rice stick noodles.
You can replace with chicken.