Thai Yellow Curry Seafood Chowder


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

What you will need

1 tablespoon vegetable oil

1 brown onion, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, crushed

1/4 cup yellow curry paste

2 tablespoons 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


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