Coconut Curry Shrimp and Broccoli Stir-Fry
8 oz shrimp
1 cup florets broccoli
1 tsp minced ginger
2 cloves minced garlic
1/2 cup coconut milk
1 tbsp curry powder
1/2 tsp turmeric
2 tbsp chopped cilantro
1/2 cup sliced red bell pepper
1/2 cup snow peas
1/2 cup cooked brown rice
Peel and devein the shrimp. Chop the broccoli into florets. Mince the ginger and garlic. Slice the red bell pepper. Cook the brown rice according to package instructions.
In a large skillet, heat some oil over medium heat. Add the minced ginger and garlic, and sauté until fragrant. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
In the same skillet, add the sliced red bell pepper, broccoli florets, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Pour the coconut milk into the skillet with the vegetables. Add curry powder and turmeric. Stir well to combine and bring to a simmer.
Return the cooked shrimp to the skillet. Stir everything together and let simmer for another 2-3 minutes to allow the flavors to meld.
Sprinkle the stir-fry with chopped cilantro. Serve the Coconut Curry Shrimp and Broccoli Stir-Fry over the cooked brown rice. Enjoy your delicious meal!
For a spicier kick, add a pinch of red pepper flakes or a dash of Sriracha sauce to the curry sauce. You can also customize this dish by adding your favorite vegetables like bell peppers, mushrooms, or baby corn.
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423
42g
30g
15g
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