Quick Shrimp Curry

Ingredients

4

(1 cup)

Servings

1 1/2 tablespoons peanut oil, divided Substitutions available
- vegetable oil, divided
3 ribs celery, thinly sliced on the diagonal
1 medium red bell pepper, cut into strips
1/2 cup chopped onion
3/4 cup Kitchen Basics® Original Chicken Stock
3 tablespoons mango chutney
1 tablespoon cornstarch
1 pound large shrimp, peeled and deveined
1 1/2 teaspoons McCormick Gourmet™ Organic Curry Powder, Red

Heat 1/2 tablespoon of the oil in large nonstick skillet or wok on medium-high heat. Add celery, bell pepper and onion; cook and stir 3 to 5 minutes or until tender-crisp. Remove and set aside
Mix chicken stock, chutney and cornstarch in small bowl
Heat remaining 1 tablespoon oil in same skillet. Add shrimp and sprinkle with red curry powder; cook and stir 3 to 4 minutes or just until shrimp turn pink. Add cornstarch mixture and vegetables; cook and stir 2 minutes or until thickened. Serve with cooked rice, if desired

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