This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at https://www.campbell.com/sauces.
There are a bunch of reasons why people are not too keen on cooking, especially on weeknights. Not having enough time, the convenience of just ordering food, and the stress of having all of the right ingredients on hand, and the fear of messing up the recipe are common reasons.
Campbell’s has a new line of products out that alleviate a lot of the above issues: Campbell’s Skillet Sauces and Campbell’s Slow Cooker Sauces. The idea is brilliant, the sauce needed to make a delicious meal is already prepared for you. You just add your protein of choice! To learn more about the sauces, check out their interactive Facebook app that gives more information about both the Skillet and the Slow Cooker Sauces.
Because the sauces are already prepared, your cooking time is minimal. Most of the flavors would be amazing with sauteed chicken breasts, with a meal on the table in under 20 minutes! As a member of the DailyBuzz Brand Ambassador Program, I was given the chance to work with some of these new Campbell’s sauces, which are currently available in supermarkets, typically in the Gravy or Boxed Dinner Kit aisles.
I had a tough time choosing which sauce I wanted to feature on here so expect some of the other sauces to show up in the future. I decided to go with the Thai Green Curry sauce because a homemade curry can be quite time consuming, so it is super convenient to have a pre-made version.
I thought I’d snazz up my quick weeknight meal option by adding a few ingredients to the sauce that still cook up quickly: green beans and red peppers. I also used shrimp as my protein of choice. You can purchase shrimp in your supermarket in the frozen aisle. Look for the peeled and deveined ones, but be sure to grab uncooked shrimp. Shrimp cook up so quickly, and by purchasing the already cleaned ones, you’ll save yourself a bunch of time.
The Thai Green Curry Sauce includes lemongrass, basil, coconut milk, cilantro, and a subtle heat from jalapenos. There is enough sauce for 4 servings, and has just 70 calories a serving.
Ingredients (serves 4):
- 1 cup uncooked basmati rice
- 1 can coconut milk plus 1/2 can water
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 16 oz frozen peeled and deveined shrimp, thawed
- 1 packet of Campbell’s Thai Green Curry Sauce
- 1 cup frozen cut green beans (do not thaw)
- fresh basil, for garnish, optional
First get your rice cooking. Add the rice and coconut milk to a small pot. Fill the coconut milk can up half way with water and add that to the pot as well. Mix to combine. Bring to a boil. Reduce heat to low, cover, and cook until the liquid as evaporated, about 20 minutes.
While the rice is cooking, add the olive oil to a large saute pan over medium high heat. Add the onion and cook until soft, 2-3 minutes.
Add the red bell pepper and cook for another 1-2 minutes.
Add the shrimp and cook for 1-2 minutes, stirring so that the shrimp cooks evenly on both sides.
Add the packet of Campbell’s Thai Green Curry sauce and the green beans. Bring to a boil. Reduce the heat to low, cover, and let simmer for 3-5 minutes.
Serve over the rice. Garnish with fresh basil leaves if desired.
The entire meal takes just 20 minutes to prepare! It’s so easy but could be proudly served to guests. The other sauces are just as simple to work with and include options like Marsala, Creamy Chipotle, Fire Roasted Tomato, Scampi, and Toasted Sesame.
The sauce has really great flavor without being overpowering. The peppers and green beans add a nice crunch to the dish and the shrimp are super tasty with the sauce. I’d suggest adding the fresh basil on top to add a freshness to the overall dish.
I am on the hunt for the Slow Cooker Sauces at the moment but have yet to see them. With options like Moroccan Spiced Stew and Sweet Korean BBQ, I just HAVE to try them!
Ingredients
- 1 cup uncooked basmati rice
- 1 can coconut milk plus 1/2 can water
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 16 oz frozen peeled and deveined shrimp, thawed
- 1 packet of Campbell’s Thai Green Curry Sauce
- 1 cup frozen cut green beans (do not thaw)
- fresh basil, for garnish, optional
Instructions
- First get your rice cooking. Add the rice and coconut milk to a small pot. Fill the coconut milk can up half way with water and add that to the pot as well. Mix to combine. Bring to a boil. Reduce heat to low, cover, and cook until the liquid as evaporated, about 20 minutes.
- While the rice is cooking, add the olive oil to a large saute pan over medium high heat. Add the onion and cook until soft, 2-3 minutes.
- Add the red bell pepper and cook for another 1-2 minutes.
- Add the shrimp and cook for 1-2 minutes, stirring so that the shrimp cooks evenly on both sides.
- Add the packet of Campbell’s Thai Green Curry sauce and the green beans. Bring to a boil. Reduce the heat to low, cover, and let simmer for 3-5 minutes.
- Serve over the rice. Garnish with fresh basil leaves if desired.
This looks so good!! I love how easy the recipe comes together. Recipe is pinned and I’m sharing it on FB today!
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Thanks so much Meghan!! Love your Goat Cheese Tart!