Red Curry Shrimp and Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Adapted from Taste of Thai - just in time for summer corn and shrimp! Ingredients:
2 tablespoons vegetable oil |
1 tablespoon fish sauce |
3 stalks celery, chopped |
2 tablespoons sugar |
3 carrots, peeled and chopped |
10 ounces frozen corn |
1 leek, washed and chopped |
13 1/2 ounces coconut milk |
3 potatoes, small cleaned and diced |
1/4 cup fresh cilantro, chopped |
2 tablespoons red curry paste |
1 lb shrimp, small (peeled and deveined) |
42 ounces chicken broth |
Directions:
1. Heat oil in 2 quart pot.
2. Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
3. Add Red Curry Paste. Cook 1 more minute while continuing to stir.
4. Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
5. Once boil starts, reduce heat to medium low. Simmer with lid on 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.
7. Serve hot.
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