| | Thai yellow curry seafood chowder
Thai yellow curry seafood chowder
Thai yellow curry seafood chowder 4.3-5 9
  • Calories: 1549 kj
  • Fat: 18g
  • Carbohydrates: 19.4g

How to Make:

  1. Heat oil in a large saucepan over medium-high heat. Add onion and celery. Cook, stirring, for 5 minutes or until softened. Add garlic and paste. Cook, stirring, for 30 seconds or until fragrant. Stir in flour. Cook for 1 minute.
  2. Gradually stir in stock, coconut milk and 1 cup water. Add potato. Bring to the boil. Reduce heat to medium-low. Cover. Simmer, stirring occasionally, for 15 minutes or until potato is just tender.
  3. Add prawns and fish. Cook, uncovered, for 5 minutes or until seafood is just cooked through. Season with salt and pepper. Top with onion. Serve with coriander sprigs and lime wedges.
Time for preparing:
30 min.


  • 1 tablespoon vegetable oil
  • 1 brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 cup yellow curry paste
  • 2 tablespoons plain flour
  • 2 cups Massel chicken style liquid stock
  • 270ml can coconut milk
  • 2 desiree potatoes, peeled, cut into 1.5cm pieces
  • 200g peeled green prawns
  • 300g (skinless, boneless) firm white fish fillets, cut into 2cm pieces
  • 2 green onions, thinly sliced
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve