This rich and vibrant curry tastes like it’s been simmering for hours but actually comes together in less than an hour.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
Campbell’s® Signature Condensed Butternut Squash
1
tub (1.81 kg)
1
tub (4 lb)
A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic. 
|
||
| water | 1 L | 4 cups |
| coconut milk | 1 L | 4 cups |
| red Thai curry paste | 125 mL | 1/2 cup |
| chopped red pepper | 1 L | 4 cups |
| large shrimp, peeled and deveined | 3 lb | |
| tightly packed baby spinach leaves | 3 L | 12 cups |
| steamed basmati rice | 2 L | 8 cups |
| chopped cilantro | 175 mL | 3/4 cup |
| chopped green onions | 175 mL | 3/4 cup |
| chopped peanuts | 175 mL | 3/4 cup |
| lime wedges | 12 | 12 |
| Instructions |
| 1. Whisk together soup, water, coconut milk and curry paste; bring to simmer. Cook for 20 to 25 minutes, adding red pepper during the last 10 minutes. Let cool completely. Refrigerate for up to 5 days. Makes 20 cups (5 L). |
Recipe Tip
- Heat 1 2/3 cups (410 mL) soup until steaming. Stir in 1/4 lb (113 g) shrimp and 1 cup (250 mL) spinach. Cook for about 3 minutes or until shrimp are opaque. Serve over 2/3 cup (150 mL) basmati rice in serving bowl. Garnish with 1 tbsp (15 mL) chopped cilantro, 1 tbsp (15 mL) green onions, 1 tbsp (15 mL) crushed peanuts and lime wedge.
