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Thai yellow curry seafood chowder

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1549
% Daily Value *
Total Fat 18g28%

Saturated Fat 10.9g55%
Cholesterol 119mg40%
Sodium 1049mg44%
Total Carbohydrate 19.4g7%

Dietary Fiber 3.7g15%
Protein 30.6g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.