Meals & Beverages

RECIPES

THAI GREEN CURRY STEW MADE WITH CAMPBELL’S RESERVE THAI GREEN CURRY SAUCE

Made With:
Tip

Serve with undon noodles as an alternative to brown rice.

Try substituting shrimp or tofu for chicken in this recipe.

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 460
% Daily Value
Total Fat 21.1g
32%
Saturated Fat 3.5g
18%
Cholesterol 48mg
16%
Sodium 785mg
33%
Total Carbohydrate 51.3g
17%
Dietary Fiber 3.9g
16%
Protein 16g
32%
Vitamin A 35%
Vitamin C 39%
Calcium 3%
Iron 6%
Total Time

50 min.

Serving & Size

1 CUP

Yields

The rich Thai Green Curry Sauce base helps jump start this beautiful Thai stew along with chicken, sweet potatoes, peppers, onions, cilantro and scallions. Featuring Campbell's® Reserve Thai Green Curry Sauce.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 460
% Daily Value
Total Fat 21.1g
32%
Saturated Fat 3.5g
18%
Cholesterol 48mg
16%
Sodium 785mg
33%
Total Carbohydrate 51.3g
17%
Dietary Fiber 3.9g
16%
Protein 16g
32%
Vitamin A 35%
Vitamin C 39%
Calcium 3%
Iron 6%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 2  tbsp.
Vidalia onion, chopped 30 oz. 1 1/2  qt.
red bell pepper, diced 1 lb. 1  qt.
sweet potato, peeled, diced into 1/2" cubes 4 lb. 2  qt.
1. In stew pot, heat oil over medium-high heat. Add onions and sauté 5 minutes.

2. Add peppers and sweet potatoes. Cook 4-5 minutes.
Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

View Product
Weight Measure
Campbell's® Reserve ® Thai Green Curry Sauce 3  qt.
water 3  cups
red wine vinegar 1/2  cups
3. Add Campbell's® Reserve ® Thai Green Curry Sauce, water and vinegar. Simmer 20 -25 minutes, or until sweet potatoes are tender.
Weight Measure
boneless, skinless chicken breast, cut into very thin strips 2 lb.
4. Stir in chicken (shrimp or tofu) and heat to cook though, about 10-12 minutes.

CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds.

CCP: Hold hot at 140°F or higher for service.
Weight Measure
green onion, sliced 2 oz. 1  cups
cilantro, minced 1 oz. 1  cups
brown rice, cooked 83 oz. 3  qt.
5. Just before serving, stir in cilantro and scallions.

6. To Serve: Using a #8 scoop, portion 1/2 cup rice into bowl. Using an 8 oz. ladle, top rice with 1 cup of stew.

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