Heat olive oil in a large skillet. Add shrimp, garlic, and ginger and cook until shrimp are no longer pink.
Add broccoli, zucchini, and snap peas and cook for a few minutes until tender.
In a small bowl, whisk together broth and cornstarch. Add coconut milk and chicken broth mixture to the skillet. Stir in curry paste, salt, and pepper.
Bring to a simmer and cook for 5-10 minutes. Taste and add more salt or curry paste if needed.
Serve over rice, rice noodles, or enjoy by itself! Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/shrimp-green-curry-with-spring-vegetables/