Thai yellow curry seafood chowder

CategoryDifficultyIntermediate

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
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.

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

Directions

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.

Thai yellow curry seafood chowder

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