SPICY SHRIMP CURRY

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

Dive into a fusion of flavors of shrimp, butternut squash, bamboo shoots and green onions simmered in Reserve Thai Green Curry Sauce and served over Jasmine Rice.

View Product
Tip

Try substituting sweet potatoes for butternut squash.

To roast butternut squash or sweet potatoes, peel and cut into 1-inch cubes, toss in canola oil, and roast on a sheet pan in 450ºF oven 22-25 minutes. Remove and cool.

For an Individual serving: Simmer 1/2 cup Curry Sauce for 4-5 minutes. Add 7-8 shrimp and simmer 2-3 minutes. Stir in 1/4 cup sweet potatoes, 1/4 cup peas, and 2 Tbsp. bamboo shoots and heat through. Finish with scallions, cilantro, and a splash of lime juice. Serve 1 cup curry over 1 cup hot rice.

Nutrition Facts
Serving Size
1 SERVING (1 CUP CURRY, 1 CUP RICE)
Amount Per Serving
Calories 553
% Daily Value
Total Fat 19.4g
30%
Saturated Fat 3.3g
17%
Cholesterol 127mg
42%
Sodium 1229mg
51%
Total Carbohydrate 71.4g
24%
Dietary Fiber 4g
16%
Protein 22.2g
44%
Vitamin A 97%
Vitamin C 15%
Calcium 7%
Iron 17%
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP CURRY, 1 CUP RICE)

Yields

Dive into a fusion of flavors of shrimp, butternut squash, bamboo shoots and green onions simmered in Reserve Thai Green Curry Sauce and served over Jasmine Rice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP CURRY, 1 CUP RICE)
Amount Per Serving
Calories 553
% Daily Value
Total Fat 19.4g
30%
Saturated Fat 3.3g
17%
Cholesterol 127mg
42%
Sodium 1229mg
51%
Total Carbohydrate 71.4g
24%
Dietary Fiber 4g
16%
Protein 22.2g
44%
Vitamin A 97%
Vitamin C 15%
Calcium 7%
Iron 17%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

View Product
Weight Measure
Campbell's® Reserve ® Thai Green Curry Sauce qt.
shrimp, medium, peeled, deveined 5 lb.
1. In a large, wide sauce pan heat Campbell's® Reserve ® Thai Green Curry Sauce. Add shrimp. Simmer 3-4 minutes.
Weight Measure
butternut squash, peeled, cubed, roasted 2 lb. 4 1/2  cups
snap peas, blanched 2 lb. 4 1/4  cups
canned bamboo shoots, sliced, drained 1 lb. 3 1/2  cups
green onion, chopped 11 oz. cups
cilantro, chopped 1 oz. cups
lime juice 1/4  cups
2. Add potatoes, snap peas, and bamboo shoots. Simmer to heat through, about 4 minutes. Stir in scallions, cilantro, and lime juice.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
 
Weight Measure
cooked jasmine rice, hot 134 oz. 1 1/2  gallons
3. To Serve: Using a #4 scoop, portion 1 cup rice into bottom of soup bowl.  Using an 8 oz. ladle, top rice with 1 cup curry mixture. Serve immediately.
Newsletter

Sign up now!

© 2020 Campbell Soup Company