Red Curry Shrimp and Corn Chowder

25 minutes to assemble
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
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

  1. In a large pot, heat oil.
  2. Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
  3. Add Red Curry Paste. Cook until dissolved.
  4. Add fish stock or chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
  5. Reduce heat to medium low. Simmer until potatoes are tender, about 25 minutes, stirring occasionally.
  6. 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

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