Easy Thai Shrimp Curry

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CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) fresh, peeled and deveined, (21/25) uncooked shrimp
  • 1 each green and red bell pepper, chopped
  • 1 small onion, chopped
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1 1/2 tbsp (23 mL) green curry paste
  • 3 cups (750 mL) hot cooked brown rice, cooked without salt


  1. Cook and stir shrimp,peppers,and onion in heated oil in large non-stick skillet at medium-high heat until most of the shrimp just starts to turn pink – about 5 minutes.
  2. Stir in soup and curry paste. Heat to a boil. Reduce heat to low.
  3. Cover and simmer until shrimp is fully cooked and has turned pink - about 5 minutes,stirring occasionally. Serve with rice.
  4. If you want a higher heat level,add some chopped fresh chili peppers to really spice up the flavour!

Recipe tips

As a variation of this curry,use leftover cooked chicken,firm tofu or thinly sliced roast beef,instead of shrimp. Cook and stir tofu as you would for shrimp or if adding cooked chicken or beef,stir it in with the soup and curry paste before heating and simmering.

Ratings & Reviews

  • Leila W.

    March 13, 2018

    Tasty and very quick to make!

    This was so quick and very tasty. I used 2 Tbsp of red curry paste. Prominent curry flavour but not excessive. Also added 1Tbsp of greek yogurt.

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  • nicole d.

    January 31, 2014

    Rating by nicole

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  • Christiane J.

    May 21, 2013

    Rating by Christiane

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  • line c.

    January 30, 2013

    Rating by line

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Amount Per Serving
Calories 250
Fat 5 g
Sodium 530 mg
Carbohydrate 30 g
Dietary Fibre 3 g
Protein 19 g
Calcium 6 %DV
  • Source of calcium
  • Source of fibre

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