Shrimp and Chicken Curry Vermicelli Bowl

Shrimp and Chicken Curry Vermicelli Bowl
Total Time

20 min.

Serving & Size

8 fl oz sauce mixture and 5.5 ounces vermicelli per serving

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Green Curry Sauce
1 pouch (1.3 kg)
1 pouch (3 lb)

This vibrant Thai green curry sauce is a perfect complement to shrimp, poultry, or tofu. Features contrasting flavours of sweet and hot with a combination of coconut milk,green curry paste, spicy jalapenos, cilantro, shallots, and garlic.

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.

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