Coconut Curry Shrimp with Vegetables

I made curry for the first time last night and got great reviews! This recipe is fun because you can play with the meat and vegetables to spice things up each time you make it. For my first coconut curry dish I chose shrimp, but the recipe would work great with chicken, tofu or just mixed vegetables.

Ingredients:

1 pound uncooked deveined Shrimp

1 tablespoon Green Curry Paste (I recommend the Thai Kitchen brand, use 1 1/2 or 2 tablespoons to make the recipe more spicy)

1 can Coconut Milk

2 1/2 tablespoons Garlic, minced

2 tablespoons Olive Oil

1/2 cup Chicken Broth (I recommend low sodium)

1 tablespoon fresh Ginger, minced

1/2 cup chopped Onion

2 tablespoons chopped Scallions

2 cups chopped Broccoli Florets

1 cup chopped Green Peas

1 cup chopped Cherry Tomatoes (I love the Zima brand orange cherry tomatoes)

1 chopped Zucchini

Salt

Fresh Ground Pepper

Recipe serves 4.

Step one: Peel shrimp, clean in strainer. Place on plate, pat dry and season with salt and pepper.

Step two: Chop all vegetables, put aside.

Step three: In large skillet heat olive oil, add shrimp, cook until just pink and remove and place on plate.

Step four: Add garlic and green curry paste to the skillet and cook for 2 minutes (add more olive oil to skillet if necessary).

Step five: Add coconut milk, ginger and chicken broth to the skillet, cook for 1 minute.

Step six: Add scallions, onions, broccoli, zucchini, cherry tomatoes and green peas to the skillet cook for 15 minutes on medium-low heat.

Step seven: Place shrimp back in skillet and cook for 2 minutes on medium-low heat or until fully cooked.

Step eight: Serve, I recommend to serve over Basmati rice.

Enjoy!