This Thai-inspired chowder combines the sweetness of corn with the richness of coconut milk and the bold flavors of red curry paste and fish sauce. Topped with crispy coconut fried shrimp, it's a delightful fusion dish that will warm your soul.
Ingredients: 1 lb shrimp, peeled and deveined. 1 cup corn kernels. 1 can 13.5 oz coconut milk. 2 cups chicken or vegetable broth. 2 tablespoons red curry paste. 1 tablespoon fish sauce. 1 tablespoon lime juice. 1 tablespoon brown sugar. 1 red bell pepper, diced. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon vegetable oil. Salt and pepper to taste. Chopped cilantro for garnish. Sliced green onions for garnish. Lime wedges for serving.
Instructions: In a large pot, heat vegetable oil over medium heat. Add onion, bell pepper, garlic, and ginger. Saut until softened, about 5 minutes. Stir in red curry paste and cook for another minute. Add corn kernels, coconut milk, and broth. Bring to a simmer and cook for 10 minutes. Meanwhile, season shrimp with salt and pepper. In a separate pan, heat oil over medium-high heat. Fry shrimp until golden brown and cooked through, about 2-3 minutes per side. Remove and set aside. Back to the chowder, stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasoning if needed. Serve the chowder hot, topped with coconut fried shrimp, chopped cilantro, green onions, and lime wedges on the side.
Prep Time: 15 minutes
Cook Time: 20 minutes
Sinclair Spotteds
