Chicken and shrimp are added to Campbell’s® Green Curry Sauce to create a versatile entrée. Serve over vermicelli noodles and top with fresh veggies for crunch.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Green Curry Sauce
1 pouch (1.3 kg)
1 pouch (3 lb)
|Vegetable oil||45 mL||3 tbsp|
|Garlic, minced||1 clove||1 clove|
|Onion, large, chopped||1 (168g)||1 (6oz)|
|Boneless skinless chicken thighs, cubed||454 g||1 lb|
|Shrimp, large, peeled, deveined, tails removed||454 g||1 lb|
|Vermicelli noodles||340 g||12 oz|
|Purple cabbage, shredded||500 mL||2 cups|
|Bean sprouts||375 mL||1 1/2 cups|
|Carrots, grated||375 mL||1 1/2 cups|
|Peanuts, toasted, finely chopped||75 mL||1/3 cups|
|Cilantro, chopped||60 mL||1/4 cups|
|Lime wedges (optional)|
|1. Thaw Campbell’s® Green Curry Sauce according to package directions.|
|2. Heat vegetable oil in a large stock pot over medium heat-high heat. Sauté garlic and onion for 3 to 4 minutes or until golden.|
|3. Add chicken to pan and sauté for 4 to 5 minutes or until browned. Add Campbell’s® Green Curry Sauce to pan and bring to simmer. Simmer for about 10 minutes or until chicken is cooked through.|
|4. Add shrimp and cook for about 3 minutes or until pink.|
|5. Meanwhile, prepare vermicelli according to package directions.|
|6. Divide vermicelli evenly among 10 bowls. Top with curry sauce mixture.
7. Top with cabbage, bean sprouts, carrots, peanuts and cilantro. Serve with lime wedges, if desired.