Heat up the coconut oil in a pan over medium heat.

Once the pan is hot and oil melted, add in the garlic, minced ginger, and chopped green onion. Let cook for about a minute before adding the turmeric and half of the green curry paste.

Add the soy sauce (or coconut aminos), fish sauce, and peanut butter and stir together well.

Add the vegetable broth and coconut milk. Stir well and add in the remaining green curry paste.

Let simmer for a few minutes. Meanwhile, measure out the shrimp.

Add the xanthan gum to the curry and mix well.

Once the curry has thickened up a little bit, add the broccoli and stir.

Chop up the fresh cilantro and add it to the pan.

Finally, once you are happy with the consistency of the curry, add the shrimp and squeeze over the lime juice. Mix everything together once more.

Let simmer for a few minutes. Taste and season with salt and pepper as needed. Stir in the sour cream, if using.

Serve hot and enjoy!