shrimp and vegetable curry

3/4 of a pound large shrimp 16 20 count
zest of one lemon grated
1 inch piece of ginger peeled and grated
1/4 of a teas red pepper flakes

2 cloves garlic minced
two tablespoon virgin coconut oil divided
one carrot peeled and sliced thin
one half red pepper sliced thin
one cup broccoli florets  i would normally use snow peas but its what i had so broccoli it is
1/3 cup vegetable  broth
4 oz mushrooms
1 bunch green onions sliced
1 small can water chestnuts
1/2 can baby corns
one can light coconut milk1 tablespoon curry powder
soy sauce to taste
hot cooked brown rice


cook rice according to package directions it usually takes about an hour total time but the stir fry does not
heat the wok over med high heat add 1 tablespoon coconut oil   add the garlic ginger lemon zest and red pepper cook 1 minute add the shrimp cook till pink remove to a plate clean wok  add the rest of the coconut oil  the carrot and red bell pepper stir fry for one minute  add the broccoli  and the mushrooms stir fry one more minute  add the vegetable broth and let steam about 7 minutes till the veggies are crisp tender  add the baby corns the water chestnuts and the green onions  return the shrimp to the wok add the cocnut milk the curry powder and the soy sauce   serve over the hot cooked rice