Red Curry Shrimp and Corn Chowder
25 minutes to assemble
25-30 minutes to cook
Total time: 50-55 minutes
25-30 minutes to cook
Total time: 50-55 minutes
6 Servings

25 minutes to assemble
25-30 minutes to cook
Total time: 50-55 minutes
25-30 minutes to cook
Total time: 50-55 minutes
6 Servings
This shrimp chowder is a perfect match for A Taste of Thai Red Curry Paste.
Ingredients
- 2 tablespoons vegetable oil
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1 leek, washed and chopped
- 3 small potatoes, cleaned and diced
- 1-1.75 oz box Red Curry Paste
- 3-14 oz cans fish stock or chicken broth
- 1 tablespoon Fish Sauce
- 2 tablespoons sugar
- 1-16 oz bag frozen corn
- 1-13.5 oz can Coconut Milk
- 1/4 cup chopped cilantro
- 1 lb small shrimp, peeled and deveined
- Lime wedges
Directions
- In a large pot, heat oil.
- Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
- Add Red Curry Paste. Cook until dissolved.
- Add fish stock or chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
- Reduce heat to medium low. Simmer until potatoes are tender, about 25 minutes, stirring occasionally.
- Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through. Serve with a side of lime wedges.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.