Enjoy this seafood chowder with its creamy coconut milk base for a mid-week meal with a difference.
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
1
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.
2
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.
3
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.
With thanks to taste.com.au
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
