INGREDIENTS

1 lb Raw Shrimp (peeled and deveined)

1 small onion (diced)

1 red bell pepper (thinly sliced)

2 cans full fat coconut milk

2 tablespoons olive or avocado oil

4 cloves garlic (pressed or minced)

1/2 tablespoon chicken bouillon

2 tablespoons curry powder

1 tablespoon butter

1 tablespoon white or coconut sugar (to taste or optional)

1 bunch green onions (chopped)

1 teaspoon turmeric

1 lime (juice and zest)

2 cups broccoli florets

INSTRUCTIONS

Add oil to a high wall skillet over medium heat.

Sauté onion, green onion, and red pepper until soft, adding a splash of water as needed (approx. 5 mins).

Add garlic and stir consistently for 1 minute until soft and fragrant.

Pour in coconut milk, turmeric, curry powder, sugar, bouillon; Stir well and bring to a simmer.

Add broccoli and cover until bright green and cooked to your desired doneness.

Stir in shrimp and add cover. Cook until shrimp they turn pink ( approx. 4 min).

Remove from heat; garnish with green onion.

Serve warm over brown rice.