NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Uncooked basmati rice||185 mL||3/4 cup|
|Butter||30 mL||2 tbsp|
|Medium shrimp, cooked||454 g||1 lb|
|Salt and pepper to taste|
|Garlic, minced||2 cloves||2 cloves|
|Onion, diced||125 mL||1/2 cup|
|Frozen mixed bell peppers, diced||250 mL||1 cup|
|Freshly grated ginger||15 mL||1 tbsp|
Campbell’s® Thai Coconut Curry Concentrated Soup Base
|Water||1 L||4 cups|
|Fresh lime juice||1||1|
|Fresh cilantro leaves, chopped||30 mL||2 tbsp|
|1. Cook rice according to package instructions; set aside.|
|2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste, garlic, onion and mixed peppers to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.|
|3. Reconstitute Campbell's® Thai Coconut Curry Concentrated Soup Base with water.|
|4. Add reconstituted Thai Coconut curry base to ingredients. Cook,whisking constantly, until incorporated, about 1-2 minutes.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
6.Stir in cooked rice, lime juice and cilantro.
|7. Serve immediately.|