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In a mixing bowl combine the shrimp, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.
In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the shrimp and cook, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Using a slotted spoon, transfer to a platter or heatproof bowl and set aside. Add the onion, garlic, ginger, thyme, Thai chiles and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, tomatoes, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until the sauce has reduced enough to coat the back of a spoon, about 45 minutes. Stir in the shrimp, fish sauce, and cilantro and adjust seasoning, if necessary.
Serve the shrimp and sauce ladled into the center of shallow wide-rimmed bowls, garnished with hot cooked basmati rice.
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