Curried Coconut Shrimp Stir-Fry

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1 tablespoon sesame oil
• 1 tablespoon bottled ground fresh ginger
• 2 teaspoons curry powder
• 1 cup chopped red bell pepper
• 1 (16-ounce) bag broccoli and cauliflower spears
• 1 1/2 pounds peeled and deveined medium shrimp
• 1 cup light coconut milk
• 1/4 cup low-sodium soy sauce
• 1 teaspoon fish sauce

Preparation

1. Prepare rice according to package directions.
2. 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.
3. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.
4. Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.