Products used in this recipe
Normandy Thai Curry
Yield: 12 Servings (10 oz.)
Yield: 12 Servings (10 oz.)
| Ingredient | Weight | Measure |
|---|---|---|
| Butter | 4 oz. | |
| Coconut milk, unsweetened | 14 fl. oz. | |
| Olive oil | 1 fl. oz. | |
| Red curry paste | 2 oz. | |
| Shrimp, 21-25 count, peeled & deveined | 24 oz. | |
| Simplot Good Grains™: Thai Style Red Quinoa & Vegetable Blend 6/2.5lb | 40 oz. | |
| Simplot Simple Goodness™: Normandy Vegetable Blend 8/3lb | 48 oz. | |
| Vegetable broth | 14 fl. oz. |
Preparation Instructions:
- In medium sauce pan, combine broth, coconut milk, butter and curry paste. Bring to a simmer and cook for 5 to 10 minutes or until desired thickness is reached. Meanwhile, in another large non-stick skillet saute the shrimp in olive oil over medium-high heat until cooked through. Remove shrimp from the pan and add Normandy blend and Thai style quinoa blend. Cook, stirring as needed until product reaches 165°F. Fold the shrimp back into the skillet and finish with curry sauce.
