To prepare you need 1 cup basmati rice, 1/2 broccoli, 4 cloves of peeled garlic, 1 piece of fresh ginger, chili peppers, 1/2 teaspoon salt, 1/2 teaspoon ground turmeric, vegetable oil, 1 medium onion finely chopped, 1 stalk scallion, 1 pound medium shrimp – peeled and de-veined, 2 tomatoes, diced, 1 cup coconut milk, and 3 tablespoons chopped fresh basil leaves.
To prepare rice, place in a small pot and cook according to directions on the package. In a separate pot, bring 2 cups of water to a boil and add broccoli. Steam for five minutes. For shrimp: In a blender, mix garlic, ginger, chili, salt, and turmeric to a smooth paste.
Heat oil in a large saucepan over medium heat. Add onion and scallion and cook, stirring frequently. Add paste and stir. Add shrimp, and cook for a few minutes until they turn pink. Add the tomatoes and coconut milk. Cover, and simmer for a few minutes.
Stir in the basil in the last minute of cooking. Serve rice and top with shrimp.