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.
Notes
Adapted from Kroger's Simple Coconut Curry recipe.
Nutrition
Serving: 1/3 of recipe with 1 cup brown rice | Calories: 610kcal | Carbohydrates: 65g | Protein: 24g | Fat: 31g | Fiber: 6g | Sugar: 7g