Curry Shrimp and Rice Recipe
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Servings: 8 servings.
2 tablespoons butter 1/2 medium onion, chopped 1 carton (32 ounces) chicken broth 2 cans (14-1/2 ounces each) diced potatoes, drained 2 cans (7 ounces each) white or shoepeg corn, drained 1 can (13.66 ounces) coconut milk 1 can (8 ounces) bamboo shoots, drained 1 tablespoon curry powder 1 to 3 teaspoons Thai red chili paste, optional 1/2 teaspoon salt 1/2 teaspoon pepper 12 ounces peeled and deveined cooked shrimp (61-70 per pound) 2 packages (8.8 ounces each) ready-to-serve long grain rice Optional: Lime wedges and fresh basil
