Ingredients
The following ingredients have 4 Servings
- 1/2 tablespoon coconut or avocado oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 red bell pepper (sliced thin)
- 1 cup fresh broccoli florets
- 1 13.5 ounce can coconut milk (lite or full fat)
- 2 tablespoons red curry paste
- 10 ounce bag of frozen peeled and deveined shrimp (thawed)
- 1 bunch scallions (cut into 1/4 inch pieces (save a few for garnish))
- 1/4 teaspoon sea salt
- 1/4 cup fresh basil (chopped)
- lime wedges (for garnish)
- cooked brown rice or quinoa (for serving)
- sriracha (for serving (optional))
Instruction
- Heat oil in a large skillet over medium heat. Add in garlic, ginger and red bell pepper, cook for about 5 minutes or until fragrant. Add in broccoli, coconut milk, curry paste and salt, stir and bring mixture to a low boil for about 5 minutes.
- Add shrimp and scallions into the pan, stir and cook for 5 minutes. Remove pan from heat and stir in fresh basil. Serve curry over cooked brown rice, quinoa or a mixture of the two. Garnish each serving with a few scallions and a lime wedge.
