Thai Shrimp Sweet Potato Curry

 


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

  • Steps

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.

    2 Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.

      3 Serve shrimp mixture over rice in bowls. Sprinkle with basil.

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