Thai Shrimp Sweet Potato Curry

Progresso® chicken broth provides simple addition to this Thai-style dinner made using shrimp, rice and vegetables.

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 6

2
tablespoons canola oil
1 1/2
cups julienne carrots (from 10-oz bag)
1
medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
1
medium onion, halved lengthwise, thinly sliced
3
tablespoons red curry paste
1
tablespoon grated gingerroot
1
clove garlic, finely chopped
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (14 oz) coconut milk (not cream of coconut)
1 1/2
cups uncooked instant white rice
1 1/2
cups water
1 1/4
lb uncooked large shrimp, peeled, deveined
2
tablespoons small fresh basil leaves

  • 1 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.
  • 2 Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.
  • 3 Serve shrimp mixture over rice in bowls. Sprinkle with basil.

Expert Tips

For a vegetarian option, omit the shrimp and add 2 cans chickpeas, drained and rinsed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
404
,
% Daily Value
Total Fat
20g
20%
(Saturated Fat
13g,
13%
),
Sodium
860mg
860%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1 Vegetable; 2 Very Lean Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.