Thai Green Shrimp & Vegetable Curry Recipe

Name: Thai Green Shrimp & Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-1/2 cups 25%-less-sodium chicken broth; 3 cups Philadelphia Light Cream Cheese Product; 3/4 cup Thai green curry paste; 6 Tbsp. fresh lime juice; 6 Tbsp. canola oil; 3 qt. carrots, cut diagonally into thin slices; 3 qt. broccoli florets; 2-1/4 qt. zucchini, chopped; 3 qt. uncooked deveined peeled medium shrimp; 4-1/2 Tbsp. garlic, minced; 6 qt. hot cooked whole wheat linguine; 3 cups fresh basil leaves, tightly packed, torn

Servings: persons

4-1/2 cups 25%-less-sodium chicken broth
3 cups Philadelphia Light Cream Cheese Product
3/4 cup Thai green curry paste
6 Tbsp. fresh lime juice
6 Tbsp. canola oil
3 qt. carrots, cut diagonally into thin slices
3 qt. broccoli florets
2-1/4 qt. zucchini, chopped
3 qt. uncooked deveined peeled medium shrimp
4-1/2 Tbsp. garlic, minced
6 qt. hot cooked whole wheat linguine
3 cups fresh basil leaves, tightly packed, torn

1
Blend broth, cream cheese product, curry paste and lime juice in blender until smooth.
2
For each serving: Heat about 3/4 tsp.
3
(3 mL) oil in large deep nonstick skillet on medium-high heat.
4
Add 1/2 cup (125 mL) each carrots and broccoli, and about 6 Tbsp.
5
(90 mL) zucchini; stir-fry 3 to 5 min.
6
or until vegetables are crisp-tender.
7
Add 4 oz.
8
(115 g) shrimp and 3/4 tsp.
9
(3 mL) garlic; cook and stir 3 to 5 min.
10
or until shrimp turn pink.
11
Stir in 6 Tbsp.
12
(90 mL) of the cream cheese sauce; cook 1 to 2 min.
13
or until heated through.
14
Place 1 cup (250 mL) pasta on serving plate; top with shrimp mixture.
15
Garnish with 2 Tbsp.
16
(30 mL) basil.

1314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4-1/2 cups 25%-less-sodium chicken broth, 3 cups Philadelphia Light Cream Cheese Product, 3/4 cup Thai green curry paste, 6 Tbsp. fresh lime juice, and more.

Yes, Thai Green Shrimp & Vegetable Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Green Shrimp & Vegetable Curry

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