Thai Yellow Curry Seafood Chowder

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

The ingredient of Thai Yellow Curry Seafood Chowder

• 1 tbsp vegetable oil
• 1 brown onion finely chopped
• 1 celery stalk finely chopped
• 2 garlic cloves crushed
• 1 4 cup yellow curry paste
• 2 tbsp plain flour
• 2 cups massel chicken style liquid stock
• 270ml can coconut milk
• 2 desiree potatoes peeled cut into 1 5cm pieces
• 200g peeled green prawns
• 300g skinless boneless firm white fish fillets cut into 2cm pieces
• 2 green onions thinly sliced
• fresh coriander sprigs to serve
• lime wedges to serve

The Instruction of thai yellow curry seafood chowder

• 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

Nutritions of Thai Yellow Curry Seafood Chowder

fatContent: 370 211 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 10 9 grams saturated fat
sugarContent: 19 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 30 6 grams protein
sodiumContent: 119 milligrams cholesterol

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