Red Curry Shrimp and Corn Chowder

Adapted from Taste of Thai - just in time for summer corn and shrimp!

• Ready In: 50 mins
• Serves: 6

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.