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- 1 tbsp vegetable oil
- 2 cups broccoli florets, trimmed and sliced lengthwise into bite size pieces
- 1 red bell pepper, thinly sliced and then cut in half lengthwise
- 2 1/2 tbsp fresh ginger, peeled and minced
- 2 1/2 cups light coconut milk
- 1 1/2 tbsp green curry paste (I use Thai Kitchen brand)
- 20-22 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 to taste
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