Red Curry Shrimp and Corn Chowder
Adapted from Taste of Thai - just in time for summer corn and shrimp!
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INGREDIENTS
Nutrition- 2tablespoons vegetable oil
- 1tablespoon fish sauce
- 3
- 2tablespoons sugar
- 3
- 10ounces frozen corn
- 1
- 13 1⁄2ounces coconut milk
- 3
- 1⁄4
- 2tablespoons red curry paste
- 1
- 42ounces chicken broth
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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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