Easy Coconut Curry Shrimp

INGREDIENTS

1/2 tbsp

coconut or avocado oil

2 tsp

minced garlic

2 tsp

minced ginger

red bell pepper, sliced thin

1 cup

fresh broccoli florets

1 13.5 ounce can

coconut milk (lite or full fat)

2 tbsp

red curry paste

10 oz

bag of frozen peeled and deveined shrimp, thawed

bunch scallions, cut into 1/4 inch pieces (save a few for garnish)

1/4 tsp

sea salt

1/4 cup

fresh basil, chopped

lime wedges, for garnish

cooked brown rice or quinoa, for serving

sriracha, for serving (optional)