Butternut Squash Red Curry

Butternut Squash Red Curry
Total Time

30 min.

Serving & Size

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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
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

  1. 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.

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