Prep time
10 MIN
Total time
25 MIN
Our Easy Thai Shrimp Curry recipe is a great way to shake up weeknight dinner. With fresh shrimp, bell peppers and brown rice, you'll have deliciousness in 25 minutes!



  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.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

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  • 4 Stars

    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.

    Leila W. | March 13, 2018

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  • 4 Stars

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    nicole d. | January 31, 2014

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  • 4 Stars

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    Christiane J. | May 21, 2013

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  • 4 Stars

    Rating by line

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    line c. | January 30, 2013

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