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.


  • 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


  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

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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.

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