Name: Thai yellow curry seafood chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 brown onion, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, crushed; ¼ cup yellow curry paste; 2 tbsp plain flour; 2 cups Massel chicken style liquid stock; 270 ml can coconut milk; 2 desiree potatoes, peeled, cut into 1.5cm pieces; 200 g peeled green prawns; 300 g (skinless, boneless) firm white fish fillets, cut into 2cm pieces; 2 green onions, thinly sliced; Fresh coriander sprigs, to serve; Lime wedges, to serve

CategorySeafood Chowder - SoupsDifficultyIntermediate

Enjoy this seafood chowder with its creamy coconut milk base for a mid-week meal with a difference.

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

1 tbsp vegetable oil

1 brown onion, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, crushed

¼ cup yellow curry paste

2 tbsp plain flour

2 cups Massel chicken style liquid stock

270 ml can coconut milk

2 desiree potatoes, peeled, cut into 1.5cm pieces

200 g peeled green prawns

300 g (skinless, boneless) firm white fish fillets, cut into 2cm pieces

2 green onions, thinly sliced

Fresh coriander sprigs, to serve

Lime wedges, to serve

Heat oil in a large saucepan over medium-high heat. Add onion and celery. Cook, stirring, for 5 minutes or until softened. Add garlic and paste. Cook, stirring, for 30 seconds or until fragrant. Stir in flour. Cook for 1 minute.

Gradually stir in stock, coconut milk and 1 cup water. Add potato. Bring to the boil. Reduce heat to medium-low. Cover. Simmer, stirring occasionally, for 15 minutes or until potato is just tender.

Add prawns and fish. Cook, uncovered, for 5 minutes or until seafood is just cooked through. Season with salt and pepper. Top with onion. Serve with coriander sprigs and lime wedges.

Ingredients