Coconut Shrimp Vegetable Curry

• 1 Tbsp. oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup Philadelphia Cream Cheese Product
• 2 Tbsp. red curry paste
• 1 can (14 fl oz/398 mL) lite coconut milk
• 1/4 cup 25%-less-sodium vegetable broth
• 2 baby bok choy, chopped
• 1 cup sugar snap peas, trimmed
• 1 red pepper, chopped
• 1 carrot, thinly sliced
• 1 lb. (450 g) frozen uncooked cleaned large shrimp
• 1/4 cup chopped fresh cilantro

1. Heat barbecue to medium-high heat.
2. Heat oil in medium disposable foil pan placed on barbecue grate.
3. Add onions and garlic; cook 3 to 5 min.
4. or until softened, stirring occasionally.
5. Add cream cheese product; cook 5 min.
6. or until melted, stirring frequently.
7. Stir in curry paste, coconut milk and vegetable broth.
8. Add vegetables; cook 15 to 20 min.
9. or until crisp-tender, stirring occasionally.
10. Add shrimp; cook 4 to 5 min.
11. or until shrimp turn pink.
12. Sprinkle with cilantro.

oil, onion, clove garlic, philadelphia cream cheese, red curry, coconut milk, choy, sugar snap peas, red pepper, carrot, shrimp, fresh cilantro

Taken from www.kraftrecipes.com/recipes/coconut-shrimp-vegetable-curry-180930.aspx (may not work)