Easy Thai Shrimp Curry
- 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.
- Stir in soup and curry paste. Heat to a boil. Reduce heat to low.
- Cover and simmer until shrimp is fully cooked and has turned pink - about 5 minutes,stirring occasionally. Serve with rice.
- If you want a higher heat level,add some chopped fresh chili peppers to really spice up the flavour!
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.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
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