Red Curry Shrimp

I am fighting the urge to go to the grocery.  I have plenty in the house, but not everything I need for recipes I want to try.  I am determined to use up what I have before I start new recipes.  I do have two recipe ingredients, but I need to use up leftovers too. So, I made a red curry shrimp.  There was a small portion of frozen shrimp I "cleaned up."  I had some random veggies that I could use up and I had half a can of coconut milk in the freezer.  I also had some plain orzo pasta that I used in place of rice.
Basically I put the coconut milk with some vegetable broth and heavy whipping cream (to make up for the part of the can of coconut milk I had used) with some red curry paste. (about a 1 1/2 tsp)  I simmered that for about 5 minutes.  I then threw in (all diced): 2 stalks of celery, 1/2 bell pepper, a hand full of baby carrots, a hand full of onion, and the stalk of a broccoli floret (peeled). I also put a about a tablespoon of fish sauce and brown sugar.  I cooked the veggies over medium heat for about 8 minutes; I then added the peeled and deveined shrimp.  I cooked it until the shrimp were just done.  It was not bad for a "clean out the fridge" dish.  It was no red curry from a Thai restaurant, but not bad.