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Thai Shrimp Sweet Potato Curry

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By Betty Crocker Kitchens
Updated Dec 31, 2012
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Progresso® chicken broth provides simple addition to this Thai-style dinner made using shrimp, rice and vegetables.

Thai Shrimp Sweet Potato Curry

  • Prep Time 40 min
  • Total 40 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 2 tablespoons canola oil
  • 1 1/2 cups julienne carrots (from 10-oz bag)
  • 1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
  • 1 medium onion, halved lengthwise, thinly sliced
  • 3 tablespoons red curry paste
  • 1 tablespoon grated gingerroot
  • 1 clove garlic, finely chopped
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1 1/2 cups uncooked instant white rice
  • 1 1/2 cups water
  • 1 1/4 lb uncooked large shrimp, peeled, deveined
  • 2 tablespoons small fresh basil leaves
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add carrots, sweet potato and onion; cook 6 to 8 minutes, stirring frequently, until onion is tender. Add curry paste, gingerroot and garlic; cook and stir 30 seconds. Stir in broth and coconut milk. Heat to boiling; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.
  • Step 
    2
    Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.
  • Step 
    3
    Serve shrimp mixture over rice in bowls. Sprinkle with basil.

Nutrition

404 Calories
20g Total Fat
20g Protein
39g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
404
Total Fat
20g
0%
Saturated Fat
13g
0%
Sodium
860mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
3g
0%
Protein
20g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 2 Very Lean Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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