Thai Coconut Shrimp and Basil Curry

INGREDIENTS

1 tbsp

vegetable oil

2 cups

broccoli florets, trimmed and sliced lengthwise into bite size pieces

red bell pepper, thinly sliced and then cut in half lengthwise

2 1/2 tbsp

fresh ginger, minced

2 1/2 cups

light coconut milk

1 1/2 tbsp

green curry paste

large shrimp, peeled & deveined (I use 21-25 count/pound)

3/4 cup

sliced basil leaves

juice of one lime

3 cups

cooked white rice (I use long grain basmati)

salt

** optional addition: 2-3 small heads baby bok choy, sliced in half lengthwise