Nutrition Facts

Serving Size

SERVING (6 OZ SPOODLE RICE + 6 OZ SPOODLE SAUCE; 1

Amount Per Serving

Calories 327

% Daily Value

Total Fat 4.9g

Saturated Fat 2.8g

14%

Cholesterol 50mg

17%

Sodium 501mg

21%

Total Carbohydrate 45.2g

15%

Dietary Fiber 2.1g

Protein 23.1g

46%

Vitamin A 1%

Vitamin C 24%

Calcium 4%

Iron 19%

malaysian chicken curry

Aromatic chicken curry simmered in a tomato and coconut-based sauce with bold flavor and gentle heat made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup.

Total time: 80 minutes
Servings: 23

Ingredient	Weight	Measure
jasmine rice , uncooked	42.0 oz.	6 cup
boneless, skinless chicken breast , yield from 1 ounce raw		62
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup , 4 pounds		1 pouch
unsweetened coconut milk		1 cup
plain nonfat Greek yogurt	4.0 oz.	1 cup
curry paste	1.0 oz.	2 tbsp.
garlic , minced		1 tbsp.
kosher salt		2 tbsp.
ginger root , peeled, minced		1 tbsp.
green bell pepper , diced	16.0 oz.	4 cup
fresh basil leaves , torn	1.0 oz.	0.5 cup

1. Rinse rice, then prepare according to package directions. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

2. While rice is cooking, arrange chicken in a single layer on a sheet pan coated with non-stick cooking spray. Bake at 350°F for 25 minutes. Let stand. Dice cooked chicken into 1/2-inch pieces. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

3. In a large rondeau or tilt skillet, combine Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup, coconut milk, yogurt, curry paste, garlic, salt, and ginger. Heat over medium until smooth and fragrant. Add chicken. Simmer about 35–45 minutes. Add bell peppers. Cook for 3–4 minutes, or until tender-crisp.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

4. To serve, using a 6 oz spoodle, portion 3/4 cup rice onto a serving plate. Using a 6 spoodle, top with 3/4 cup sauce. Garnish with fresh torn basil. Serve immediately.

Aromatic chicken curry simmered in a tomato and coconut-based sauce with bold flavor and gentle heat made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup.

Total time: 80 minutes
Servings: 23

Ingredient	Weight	Measure
jasmine rice , uncooked	42.0 oz.	6 cup
boneless, skinless chicken breast , yield from 1 ounce raw		62
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup , 4 pounds		1 pouch
unsweetened coconut milk		1 cup
plain nonfat Greek yogurt	4.0 oz.	1 cup
curry paste	1.0 oz.	2 tbsp.
garlic , minced		1 tbsp.
kosher salt		2 tbsp.
ginger root , peeled, minced		1 tbsp.
green bell pepper , diced	16.0 oz.	4 cup
fresh basil leaves , torn	1.0 oz.	0.5 cup

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

Made with:

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Nutrition Facts

malaysian chicken curry

Made with:

Campbell’s® Culinary Reserve Frozen Ready to Eat Reduced Sodium Tomato Basil Soup, 4 Pound Pouches, 4-Pack

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