Ingredients
2 tablespoons butter1/2 medium onion, chopped1 carton (32 ounces) chicken broth2 cans (14-1/2 ounces each) diced potatoes, drained2 cans (7 ounces each) white or shoepeg corn, drained1 can (13.66 ounces) coconut milk1 can (8 ounces) bamboo shoots, drained1 tablespoon curry powder1 to 3 teaspoons Thai red chili paste, optional1/2 teaspoon salt1/2 teaspoon pepper12 ounces peeled and deveined cooked shrimp (61-70 per pound)2 packages (8.8 ounces each) ready-to-serve long grain riceOptional: Lime wedges and fresh basil
Preparation
In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally.
Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.
