GREEN CURRY BOK CHOY AND SHRIMP
Nutrition Facts
Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 395
% Daily Value
Total Fat 23.5g
36%
Saturated Fat 14.4g
72%
Cholesterol 80mg
27%
Sodium 1157mg
48%
Total Carbohydrate 35.2g
12%
Dietary Fiber 3.1g
12%
Protein 12.1g
24%
Vitamin A 68%
Vitamin C 115%
Calcium 24%
Iron 18%

green curry bok choy and shrimp

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

  • Total time: 30 minutes
  • Servings: 20
Ingredient Weight Measure
shrimp , 21-25 ct (jumbo), peeled, deveined 25.000 oz. 100 ea.
baby bok choy , small, whole head 40
olive oil 3 tbsp.
kosher salt 1 tsp.
black pepper , freshly ground 3 tsp.
Campbell's® Culinary Reserve Thai Green Curry Sauce , 3 lb pouch 3.000 lb. 1 bag
butter 8.000 oz. 1 cup
cooked jasmine rice , hot 56.000 oz. 10 cup
cilantro 3.000 oz. 40 sprig
black and white sesame seeds 1.500 oz. 5 tsp.
1. Rinse and drain shrimp.  Set in ice until ready to cook.

CCP: Cover and hold at 41°F until needed.
 
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.
3.  Heat a large sauté pan on medium heat. Add oil, shrimp and half of the salt and pepper. Cook for 4 minutes.

4.  Add Campbell's® Culinary 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.
 
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.

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

  • Total time: 30 minutes
  • Servings: 20
Ingredient Weight Measure
shrimp , 21-25 ct (jumbo), peeled, deveined 25.000 oz. 100 ea.
baby bok choy , small, whole head 40
olive oil 3 tbsp.
kosher salt 1 tsp.
black pepper , freshly ground 3 tsp.
Campbell's® Culinary Reserve Thai Green Curry Sauce , 3 lb pouch 3.000 lb. 1 bag
butter 8.000 oz. 1 cup
cooked jasmine rice , hot 56.000 oz. 10 cup
cilantro 3.000 oz. 40 sprig
black and white sesame seeds 1.500 oz. 5 tsp.
1. Rinse and drain shrimp.  Set in ice until ready to cook.

CCP: Cover and hold at 41°F until needed.
 
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.
3.  Heat a large sauté pan on medium heat. Add oil, shrimp and half of the salt and pepper. Cook for 4 minutes.

4.  Add Campbell's® Culinary 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.
 
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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