GREEN CURRY BOK CHOY AND SHRIMP OVER JASMINE RICE

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

Baby bok choy and sauteed shrimp in Campbell's® Reserve® Thai Green Curry Sauce, served over jasmine rice.

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Tip

You can substitute chicken or tofu for a different look.

Nutrition Facts
Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 405
% Daily Value
Total Fat 23.4g
36%
Saturated Fat 8g
40%
Cholesterol 79mg
26%
Sodium 935mg
39%
Total Carbohydrate 37.4g
12%
Dietary Fiber 3g
12%
Protein 13.2g
26%
Vitamin A 216%
Vitamin C 115%
Calcium 23%
Iron 18%
Total Time

30 min.

Serving & Size

1 SERVING (SEE METHOD FOR INSTRUCTIONS)

Yields

Baby bok choy and sauteed shrimp in Campbell's® Reserve® Thai Green Curry Sauce, served over jasmine rice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 405
% Daily Value
Total Fat 23.4g
36%
Saturated Fat 8g
40%
Cholesterol 79mg
26%
Sodium 935mg
39%
Total Carbohydrate 37.4g
12%
Dietary Fiber 3g
12%
Protein 13.2g
26%
Vitamin A 216%
Vitamin C 115%
Calcium 23%
Iron 18%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
shrimp, 21-25 ct (jumbo), peeled, deveined 25 oz. 100  ea.
1. Rinse and drain shrimp.  Set in ice until ready to cook.

CCP: Cover and hold at 41°F until needed.
 
Weight Measure
baby bok choy, small, whole head 40 
2.  In medium size pot, bring water to a boil. Place the bok choy in the water and cook for 3 minutes. Drain and shock bok choy in ice bath. Reserve for later use.

CCP: Cover and hold at 41°F until needed.
Weight Measure
olive oil tbsp.
kosher salt tsp.
black pepper, freshly ground tsp.
Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

View Product
Campbell's® Reserve ® Thai Green Curry Sauce, 3 lb pouch 3 lb. bags
3.  Heat a large saute pan on medium heat. Add oil, shrimp and half of the salt and pepper. Cook for 4 minutes.

4.  Add the Campbell's® Reserve® Thai Green Curry Sauce and bring to simmer.

CCP: Heat to 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher.
 
Weight Measure
butter 8 oz. cups
cooked jasmine rice, hot 56 oz. 10  cups
cilantro 3 oz. 40  sprigs
black and white sesame seeds 2 oz. tsp.
5.  Heat a medium saute pan on low to melt the butter.  Add the reserved bok choy and the remaining salt and pepper. Cook for 4 minutes.

6.  To Serve: Portion 1/2 cup ( #8 scoop) of rice in middle of a plate.  Arrange 5 shrimp around the rice. Add 2 small heads of cooked bok choy. Pour 1/4 cup (2 oz ladle) of sauce around and over the shrimp. Garnish with 2 cilantro sprigs and 1/4 tsp sesame seeds. Serve Immediately.
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