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Thai Shrimp Sweet Potato Curry
tablespoons canola oil
cups julienne carrots (from 10-oz bag)
medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
medium onion, halved lengthwise, thinly sliced
tablespoons red curry paste
tablespoon grated gingerroot
clove garlic, finely chopped
cups Progresso™ chicken broth (from 32-oz carton)
can (14 oz) coconut milk (not cream of coconut)
cups uncooked instant white rice
lb uncooked large shrimp, peeled, deveined
tablespoons small fresh basil leaves
In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add carrots, sweet potato and onion; cook 6 to 8 minutes, stirring frequently, until onion is tender. Add curry paste, gingerroot and garlic; cook and stir 30 seconds. Stir in broth and coconut milk. Heat to boiling; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.
Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.
Serve shrimp mixture over rice in bowls. Sprinkle with basil.
For a vegetarian option, omit the shrimp and add 2 cans chickpeas, drained and rinsed.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Starch; 1 Vegetable; 2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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