Red Curry Shrimp and Corn Chowder

Name: Red Curry Shrimp and Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
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

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Recipe by Busters friend

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

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Heat oil in 2 quart pot.
Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
Add Red Curry Paste. Cook 1 more minute while continuing to stir.
Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
Serve hot.

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Red Curry Shrimp and Corn Chowder

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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