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.
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|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.