2 tsp. vegetable oil
1 green pepper, chopped
1 onion, chopped
1 clove garlic, chopped
2 tbsp. flour
1 tbsp. curry powder or to taste
1/4 tsp. ground ginger
1/4 tsp. salt
1 1/2 c. chicken broth
1 lb. peeled medium shrimp
4 c. hot cooked brown rice

In large nonstick saucepan, heat the oil. Add the pepper, onion and garlic. Cook, stirring as needed until softened, about 5 minutes. Add the flour, curry, ginger and salt. Cook, stirring constantly until fragrant, about 30 seconds. Add the broth; cook stirring constantly until the mixture comes to a boil and thickens, about 2 minutes. Add the shrimp and cook, stirring as needed until heated through, about 3 minutes. Serve the rice topped with shrimp mixture.