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- PREP TIME: 20 minutes
- TOTAL TIME: 20 minutes
- SERVES: 4 people
- PHOTOGRAPHY: JOHNNY FOGG
- PROP STYLIST: SOPHIE STRANGIO
- FOOD STYLIST: JUDY HAUBERT
Creamy Shrimp and Zucchini
Green Curry
This zesty green curry is rich and creamy thanks to a base of Campbell’s® Cream of Chicken Soup, spiked with a little coconut milk. It’s also a delicious 20-minute dinner option that’s fresh and herbal: Jalapeño, lots of lime juice, and a mix of herbs balance the richness. Look for little jars of Thai green curry paste in the condiment aisle, or in the International section of your grocery store.
Directions
- Warm the oil over medium-high heat in a large pot or Dutch oven. Add the zucchini and cook, stirring occasionally, until the zucchini is tender and starting to brown, 6 to 7 minutes. Add the jalapeño and garlic, and cook until fragrant and just starting to soften, about 2 minutes. Add the shrimp and cook, stirring, until the shrimp just start to turn pink and curl, about 3 minutes.
- Stir in the cream of chicken soup, curry paste, fish sauce and lime juice, scraping the bottom of the pot. Bring to a simmer, and simmer until the shrimp are pink and curled, about 3 more minutes. Stir in the coconut milk. Taste and add 1 more teaspoon fish sauce if the curry needs salt. Fold in the herbs and serve the curry over rice.
QUICK TIP
Fresh or frozen, thawed shrimp both work well in this recipe. You can substitute cubed chicken breast for the shrimp if you prefer.
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