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Butternut Squash Red Curry

Butternut Squash Red Curry
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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
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

  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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