Our rich and creamy coconut curry is filled with nuanced flavor: every bite has a little heat, a little sweet, and a little savory. Plump grilled shrimp add a touch of smokiness to this classic Thai dish served over peppers, onions, carrots, and tender rice.
Meal Card: Thai Yellow Curry Shrimp
Ingredients
- 1-2 packages grilled shrimp
- 1-2 packets Thai yellow curry sauce
- 1-2 packages jasmine rice
- 1-2 packages Parisian carrots
- 1-2 packages peppers & onions
Directions
1) Place packet of Thai yellow curry sauce in a bowl of hot water to thaw.
2) Open shrimp, carrots, and peppers & onions into a Suvie pan. Pour thawed Thai yellow curry over the vegetables. Place pan in the top zone of Suvie.
3) Before opening, tap package of rice on the counter to break up any large pieces. Open rice into a Suvie pan and season generously with olive oil, salt, and pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 8 minutes (for 4 servings, Roast for 12 minutes)
Top Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
5) Remove pans from Suvie. Stir Thai yellow curry, carrots, shrimp, peppers & onions together and season to taste with salt and pepper. Return pan to Suvie and confirm 5 minute broil.
6) Fluff rice with a fork. Stir vegetables and shrimp together. Divide between plates with rice.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 680, Total Fat 19g, Total Carbohydrates 93g, Total Sodium 1330mg, Total Protein 29g.
