Coconut Shrimp Vegetable Curry

Ingredients

• 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

Instructions

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.