Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
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