THAI SHRIMP SWEET POTATO CURRY

Thai Shrimp Sweet Potato Curry image

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

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:

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.
Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.
Serve shrimp mixture over rice in bowls. Sprinkle with basil.

Nutrition Facts : Calories 404, Carbohydrate 39 g, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 860 mg