CURRY 2 BIRTHDAY RECIPES

Name: Quick Coconut Curry Soup
Prep time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Thai
Ingredients: 2 cans (14 oz each) coconut milk (not cream of coconut); 2 cups Progresso™ chicken broth (from 32-oz carton); 3 tablespoons Thai red curry paste; 1 tablespoon grated fresh gingerroot; 2 cups shredded deli rotisserie chicken; 3 cups broccoli florets; 1 small red bell pepper, cut into 1-inch slices; Lime wedges, if desired

QUICK COCONUT CURRY SOUP RECIPE - PILLSBURY.COM

Quick Coconut Curry Soup Recipe - Pillsbury.com image

This Thai-flavored soup with coconut milk, curry paste and ginger is delicious. A tasty meal ready in just 20 minutes!

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 cans (14 oz each) coconut milk (not cream of coconut)
2 cups Progresso™ chicken broth (from 32-oz carton)
3 tablespoons Thai red curry paste
1 tablespoon grated fresh gingerroot
2 cups shredded deli rotisserie chicken
3 cups broccoli florets
1 small red bell pepper, cut into 1-inch slices
Lime wedges, if desired

Steps:

In 3-quart saucepan, mix coconut milk, chicken broth, red curry paste and gingerroot. Heat to boiling over medium-high heat.
Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Serve with lime wedges.

Nutrition Facts : Calories 400 , CarbohydrateContent 14 g, CholesterolContent 40 mg, FatContent 5 1/2 , FiberContent 3 g, ProteinContent 17 g, SaturatedFatContent 25 g, ServingSize 1 Serving, SodiumContent 820 mg, SugarContent 8 g, TransFatContent 0 g

THAI GREEN PRAWN CURRY RECIPE | DELICIOUS. MAGAZINE

Thai green prawn curry recipe | delicious. magazine image

Chill after a long week with a bowl of something spicy and make our 30-minute Thai green prawn curry. Looking for something even quicker? This red prawn curry, served with coconut rice, is ready in 20 minutes.

Provided by delicious. magazine

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

Oil for frying
?2 onions, finely sliced
?3 tbsp Thai green curry paste
?1 red chilli, sliced
?20g fresh ginger, grated
1 head broccoli, cut into florets
400ml tin light coconut milk
?2 pak choi, sliced
300g sustainable peeled raw king prawns (defrosted if frozen)
1½ tbsp fish sauce
?Grated zest and juice 1 lime, plus wedges or halves to serve
Bunch fresh coriander, chopped
Steamed rice to serve

Steps:

Heat a glug of oil in a large deep frying pan or wok over a medium heat and fry the onions for 5 minutes until starting to soften. Stir in the curry paste, chilli and ginger, then stir-fry for 2-3 minutes. Add the broccoli for another 3-4 minutes.
Pour in the coconut milk and bring to a gentle simmer. Add the pak choi, prawns, fish sauce, lime zest and juice, then gently cook for 5 minutes. Stir in most of the coriander, then serve with steamed rice, the rest of the coriander and lime wedges.

Nutrition Facts : Calories 275kcals, FatContent 16.6g (6.9g saturated), ProteinContent 18.6g, CarbohydrateContent u202810.2g (6.9g sugars), FiberContent 5.2g

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