Thai Shrimp Sweet Potato Curry

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

By Betty Crocker Kitchens

December 31, 2012

tablespoons canola oil

1 1/2

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

1 1/2

cups Progresso™ chicken broth (from 32-oz carton)

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

tablespoons small fresh basil leaves

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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.