Thai yellow curry seafood chowder
Indulge in a flavorful fusion with our Thai Yellow Curry Seafood Chowder. This creamy, aromatic chowder combines succulent shrimp and tender white fish with hearty potatoes, aromatic onion, celery, garlic, and a spicy yellow curry paste, all simmered in a rich blend of chicken gravy and coconut milk. Perfect for a cozy meal that brings a taste of Thailand to your table.
- 21 Jan 2025
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
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.
Ingredients:
Instructions:
- 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.
- 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.
- Stir in the Thai yellow curry paste and cook for 2-3 minutes, allowing the flavors to blend and become fragrant.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 470kcal | 23% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 5g | 14% |
| Sugar 7g | 7% |
| Fat | |
| Fat 27g | 30% |
| Saturated 14g | 48% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 130mg | 23% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.80mg | 47% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 1.48ug | 62% |
| Vitamin C 27mg | 30% |
| Vitamin E 1.22mg | 8% |
| Vitamin K 13ug | 10% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.50mg | 55% |
| Iron, Fe 2.60mg | 24% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 1150mg | 34% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 2.41mg | 22% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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