Thai Green Coconut Curry with Shrimp, Broccoli, Bell Pepper & Rice

Directions

1. Rinse the rice under cold water using a colander, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Once boiling, stir, cover the pan, and reduce heat to low. Simmer until the liquid is absorbed, about 15–18 minutes. Remove from heat and let stand, still covered, for 5 minutes.
3. While the rice cooks, rinse all produce and pat dry.
4. If using frozen shrimp, thaw briefly under cold water in a colander and pat dry; if using fresh shrimp, just pat dry.
5. Preheat a nonstick skillet over medium heat and add a small amount of virgin coconut oil to coat the bottom.
6. When the oil is hot, add curry paste and a pinch of salt; cook and stir constantly for about 1 minute until fragrant.
7. Add bell peppers and broccoli to the skillet along with coconut milk and broth. Bring to a simmer over medium-high, then reduce to medium and cook until vegetables begin to soften, about 5 minutes.
8. Slice the lime into wedges and set aside for serving.
9. Add the shrimp to the skillet and cook until they are opaque and the vegetables are tender, about 3–4 minutes more.
10. Remove from heat, then serve the curry over the cooked rice with lime wedges on the side, squeezing a little lime over each serving.