Thai Shrimp Sweet Potato Curry

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

Minutes

Total Time

40

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
For a vegetarian option, omit the shrimp and add 2 cans chickpeas, drained and rinsed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 404
    • Total Fat 20g
      • (Saturated Fat 13g,),
    • Sodium 860mg;
    • Total Carbohydrate 39g
      • (Dietary Fiber 3g,
    • Protein 20g;
    Percent Daily Value*:
      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.