Thai shrimp and basil green curry

1 tablespoon vegetable oil
1 pound broccoli - cut into bite- size florets, stems trimmed, peeled and chopped
1 red bell pepper, thinly sliced
2 1/2 tablespoons minced fresh ginger
1 2/3 cups light coconut milk
1 1/2 tablespoons green curry paste
3/4 pound medium shrimp, peeled and deveined
1/2 cup sliced basil leaves
1 1/2 limes - 1 juiced and half quartered
3 cups cooked long-grain rice

In a large saucepan, heat the oil over medium-low. Add the broccoli and bell pepper; season with salt and pepper. Cover and cook until the vegetables begin to soften, about 2 minutes. Stir in the ginger and cook until fragrant, about 1 minute. Add the coconut milk and curry paste; bring to a simmer. Stir in the shrimp and 1/4 cup basil; simmer until the shrimp is opaque, about 3 minutes. Stir in the lime juice.
Divide the rice among bowls, top with the curry, garnish with remaining basil and serve with lime wedges.

Serving Size: Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user ABDUCTION51.