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Normandy Thai Curry

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.
Products used in this recipe