Red Curry Shrimp And Corn Chowder Recipe

Name: Red Curry Shrimp And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

922

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 tablespoon fish sauce, 3 stalks celery, chopped, 2 tablespoons sugar, and more.

Yes, Red Curry Shrimp And Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Shrimp And Corn Chowder

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