Ingredients
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
Preparation
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.
