Curried Coconut Shrimp Stir-Fry

• 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

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.

boil, sesame oil, bottled ground fresh ginger, curry powder, red bell pepper, broccoli, shrimp, light coconut milk, soy sauce, fish sauce

Taken from www.myrecipes.com/recipe/curried-coconut-shrimp-stir-fry (may not work)