Shrimp in Coconut Milk, Veggies & Red Curry

1 teaspoon olive oil
½ sweet bell pepper chopped
2 spring onions (thinly sliced, white and green parts separated)
1 shallot, thinly sliced and ringed
1 clove of garlic (chopped)
2 cans of chicken broth
1 liter of vegetable broth (or broth from cooked vegetables)
Most of a bag of broccoli salad
½ jar red curry paste
2-4 teaspoons shrimp paste
1 rounded teaspoon Lemongrass paste
A few slices of fish sauce
1 bag of frozen cauliflower rice
14.5 ounces canned diced tomatoes
zest of 1 lemon and
a couple squirts lemon juice
some agave
2 points equal
14 ounces canned coconut milk
1 lb peeled and skewered medium-rare shrimp
1 box of tiny shrimp and juice
½ pack of raw baby spinach
1/2 cup chopped coriander

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