While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently.
Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.
Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.
I enjoyed the shrimp, rice, and coconut sauce. My problem was with the broccoli and cauliflower; the florets that came prepackaged were rather large, and as a result were not tender enough when the rest of the dish was done. Cut them in to smaller pieces, so they are nice and tender, and then this would be better!
We made this last night using a bag of frozen mixed veggies, about a cup of chopped onion and a package of sliced mushrooms. We also used frozen cooked shrimp, which we added when we put in the coconut milk. Dinner was served in about 30 minutes. We loved it! Served it over brown rice. The only thing I would add next time is either some red curry paste or Sriracha Hot Chili sauce to give it a little more zing. Wish we'd thought of that last night. Hubby took the leftovers for lunch today. Yummm
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