INGREDIENTS
3 tbsps
olive oil
1 lb
shrimp
4 cloves
garlic
1 1/2 inches
ginger
1 small
crown broccoli
1
zucchini
8 ozs
snap peas
1 can
full-fat coconut milk
1 cup
vegetable broth
2 tbsps
cornstarch
2 tbsps
curry paste
1/2 tsp
salt
1/4 tsp
ground pepper