Shrimp and Chicken Curry Vermicelli Bowl

Made With:


Campbell's® Green Curry Sauce

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.

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• Prepare curry mixture ahead and add shrimp just prior to service.
• If using pre-cooked, diced chicken, add at the same time as the shrimp.

Total Time

50 min.

Serving & Size

8 fl oz sauce mixture and 5.5 ounces vermicelli per serving


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.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell’s® Green Curry Sauce 1 pouch (3 lb) pouch (1.3 kg)
1. Thaw Campbell’s® Green Curry Sauce according to package directions.
Weight Measure
Vegetable oil 3 tbsp 45  mL
Garlic, minced 1 clove clove
Onion, large, chopped 1 (6oz) (168g)
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.
Weight Measure
Boneless skinless chicken thighs, cubed 1 lb 454  g
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.
Weight Measure
Shrimp, large, peeled, deveined, tails removed 1 lb 454  g
4. Add shrimp and cook for about 3 minutes or until pink.
Weight Measure
Vermicelli noodles 12 oz 340  g
5. Meanwhile, prepare vermicelli according to package directions.
Weight Measure
Purple cabbage, shredded 2 cups 500  mL
Bean sprouts 1 cups 375  mL
Carrots, grated 1 cups 375  mL
Peanuts, toasted, finely chopped 1 cups 75  mL
Cilantro, chopped 1 cups 60  mL
Lime wedges (optional)
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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