Coconut Red Curry Shrimp

Sometimes I forget how much I like something till we spontaneously decide to make it for dinner. I love shrimp, and I adore a thick flavorful curry sauce. Why don't we make this more often?? This is an easy dinner to put together for a weeknight meal. This serves about 3 people so it can easily be doubled for a larger crowd. You could sub in extra veggies, chicken, or tofu if you aren't a fan of shrimp.  Hope everyone is having a great week! Enjoy!

1/2 lb shrimp, peeled and cleaned
6 oz pea pods
1 yellow bell pepper, sliced
1 small onion, sliced thin
2 cups chopped broccoli
1 can lite coconut milk
1/2 cup chicken stock
2 1/2 Tbl red curry paste
1 tsp salt
1/2 tsp butter
1/2 tsp olive oil
Cooked brown rice

Saute shrimp in olive oil and butter turning once so both sides are pink in a large rimmed skillet.  Remove from pan and set aside.

Add veggies and chicken stock. Simmer 10-12 minutes covered. While veggies are cooking mix curry paste, salt, and coconut milk in a bowl. Pour over vegges. Simmer covered for 7-8 minutes. Add shrimp and simmer for an additional 2 minutes.  Serve with rice.