This rich and vibrant curry tastes like it’s been simmering for hours but actually comes together in less than an hour.
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Campbell’s® Signature Condensed Butternut Squash
1 tub (1.81 kg)
1 tub (4 lb)
|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|
|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).|
- 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.