Thai Peanut Shrimp Curry

1. Start by adding 2 tbsp. coconut oil in a pan over medium heat. 2. When the coconut oil is melted and the pan is hot, add the 1 tsp. roasted garlic, 1 tsp. minced ginger, and 1 spring onion (chopped). Allow to cook for about a minute, then add 1 tbsp. green curry paste, and 1/2 tsp. turmeric. 3. Add 1 tbsp. soy sauce (or coconut aminos), 1 tsp. fish sauce, and 1 tbsp. peanut butter to the pan and mix together well. 4. Add 1 cup of vegetable stock and 1 cup of coconut milk (from the carton). Stir well and then add another 1 tbsp. green curry paste. 5. Let simmer for a few minutes. In the mean time, measure out 6 oz. pre-cooked shrimp. 6. Add 1/4 tsp. xanthan gum to the curry and mix well. 7. Once your curry begins thickening up a little bit, add the broccoli florets and stir well. 8. Chop 3 tbsp. fresh cilantro and add to the pan. 9. Finally, once you are happy with the consistency of the curry, add the shrimp and lime juice from 1/2 lime, and mix everything together. 10. Let simmer for a few minutes. Taste and season with salt and pepper if needed. 11. Serve! You can stir in 1/4 cup of sour cream per serving.