Thai Shrimp and Basil Curry

By jeknudson

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound broccoli - cut into bite- size florets, stems trimmed, peeled and chopped
• 1 red bell pepper, thinly sliced
• 2 1/2 tablespoons minced fresh ginger
• 2 1/2 cups light coconut milk
• 1 1/2 tablespoons green curry paste
• 3/4 pound medium shrimp, peeled and deveined
• 1/2 cup sliced basil leaves
• 1 1/2 limes - 1 juiced and half quartered
• 3 cups cooked long-grain rice

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from rachaelraymag.com

Preparation

Step 1

In a large saucepan, heat the oil over medium-low. Add the broccoli and bell pepper; season with salt and pepper. Cover and cook until the vegetables begin to soften, about 2 minutes. Stir in the ginger and cook until fragrant, about 1 minute. Add the coconut milk and curry paste; bring to a simmer. Stir in the shrimp and 1/4 cup basil; simmer until the shrimp is opaque, about 3 minutes. Stir in the lime juice.

Divide the rice among bowls, top with the curry, garnish with remaining basil and serve with lime wedges.