Thai yellow curry seafood chowder

Thai yellow curry seafood chowder is a rich and creamy dish that combines the fragrant spices of Thai yellow curry with tender seafood. Featuring shrimp, white fish, and hearty potatoes, it's perfect for a comforting dinner.

06 Feb 2026
Cook time 30 min
Prep time 15 min

Ingredients:

1 tbsp olive oil
1 onion
1 stalk celery
2 garlic cloves
1/3 cup curry paste
2 tbsp all-purpose white wheat flour
2 cups chicken gravy
1 cup coconut milk
2 potatoes
8 oz shrimps
12 oz white fish
1 cup scallions

Thai yellow curry seafood chowder is a delightful fusion of flavors from the East and the West. With its creamy texture and aromatic spices, this dish brings together the rich essence of Thai curry and the comfort of a seafood chowder. Perfect for a cozy dinner, this recipe is sure to wow your family and friends with its unique and memorable taste.

Instructions:

1. Prepare Ingredients:
- Chop the onion, celery, and garlic.
- Peel and dice the potatoes into small cubes.
- Chop the scallions, peel and devein the shrimp, and cut the white fish into chunks.

2. Cook the Aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for another minute until fragrant.

3. Add Curry Paste:
- Stir in the Thai yellow curry paste and cook for 2-3 minutes, allowing the flavors to blend and become fragrant.

4. Create the Base:
- Sprinkle the flour over the vegetables and curry paste, stirring constantly to blend and cook out the raw taste of the flour for about 1-2 minutes.
- Gradually pour in the chicken gravy while stirring continuously to avoid lumps.
- Add the coconut milk and mix well.

5. Add Vegetables:
- Add the diced potatoes to the pot. Ensure the potatoes are submerged in the liquid. Bring the mixture to a gentle simmer.
- Cover the pot and cook for 10-15 minutes, or until the potatoes are almost tender.

6. Cook Seafood:
- Once the potatoes are nearly done, add the shrimps and chunks of white fish to the pot.
- Simmer for another 5-7 minutes, or until the shrimp turn pink and the fish is cooked through and opaque.

7. Finish and Serve:
- Stir in the chopped scallions and adjust seasoning if necessary.
- Allow the chowder to sit for a few minutes to let the flavors meld together.

8. Serve:
- Ladle the Thai yellow curry seafood chowder into bowls.
- Garnish with extra chopped scallions if desired.
- Serve hot with a side of crusty bread or over steamed jasmine rice for a complete meal.

With its aromatic blend of spices and hearty seafood, this Thai yellow curry seafood chowder is a wonderful dish to add to your culinary repertoire. Serve it with a side of crusty bread for a satisfying meal that captures the essence of Thai cuisine fused with traditional chowder. Enjoy the rich, comforting flavors and the wonderful textures that make this dish truly special.

Thai yellow curry seafood chowder FAQ:

How long should I simmer the chowder before adding the seafood?

You should simmer the chowder with the diced potatoes for 10-15 minutes, or until the potatoes are almost tender, before adding the shrimp and fish.

What type of white fish is best for this recipe?

You can use any firm white fish such as cod, haddock, or tilapia, as they hold up well during cooking and complement the flavors of the chowder.

Can I substitute coconut milk with something else?

Yes, you can substitute coconut milk with heavy cream or a non-dairy alternative like almond or soy milk, but this will alter the flavor and texture of the chowder.

How do I know when the seafood is fully cooked?

The seafood is fully cooked when the shrimp turn pink and opaque, and the fish flakes easily with a fork, usually within 5-7 minutes after adding to the pot.

What is the best way to store leftovers of this chowder?

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of liquid if needed.

Tips:

- Make sure to chop all your vegetables uniformly for even cooking.

- Use fresh seafood for the best flavor and texture, though frozen can work in a pinch.

- Adjust the amount of curry paste based on your heat preference. You can add more if you like it spicier or less for a milder taste.

- For a thicker chowder, you can add an extra tablespoon of flour or simmer a bit longer to reduce the liquid.

- Adding fresh herbs like cilantro or parsley as a garnish can bring a fresh burst of flavor and color to your chowder.

- If you have seafood stock on hand, you can use it in place of chicken gravy for an even richer seafood flavor.

Nutrition per serving

4 Servings
Calories 470kcal
Protein 30g
Carbohydrates 36g
Fiber 5g
Sugar 7g
Fat 27g

Thai yellow curry seafood chowder