Thai Yellow Curry Seafood Chowder

Enjoy this seafood chowder gone its creamy coconut milk base for a mid-week meal next 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 gathering
• 270ml can coconut milk
• 2 desiree potatoes peeled cut into 1 5cm pieces
• 200g peeled green prawns
• 300g skinless boneless solution white fish fillets cut into 2cm pieces
• 2 green onions thinly sliced
• roomy coriander sprigs to foster
• lime wedges to advance

The Instruction of thai yellow curry seafood chowder

• heat oil in a large saucepan on top of higher than medium high heat ensue onion and celery cook stirring for 5 minutes or until softened build up garlic and paste cook stirring for 30 seconds or until fragrant excite in flour cook for 1 minute
• gradually stir in stock coconut milk and 1 cup water increase be credited with potato bring to the boil cut heat to medium low cover simmer stirring occasionally for 15 minutes or until potato is just tender
• mount up prawns and fish cook uncovered for 5 minutes or until seafood is just cooked through season like salt and pepper pinnacle subsequently onion support next coriander sprigs and lime wedges

Nutritions of Thai Yellow Curry Seafood Chowder

calories: 370 211 calories
calories: 18 grams fat
calories: 10 9 grams saturated fat
calories: 19 4 grams carbohydrates
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calories: 30 6 grams protein
calories: 119 milligrams cholesterol
calories: 1049 milligrams sodium
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