Thai Yellow Curry Seafood Chowder

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4 Serving


40 mins


5 mins


45 mins


  • 1 tbsp Vegetable oil
  • 1 Brown onion, finely chopped
  • 1 Celery stalk finely chopped
  • 2 Garlic cloves finely chopped
  • ΒΌ cup Yellow curry paste
  • 2 tbsp Plain flour
  • 2 cups Massel Chicken style liquid stock
  • 270 ml Can of coconut milk
  • 2 Desiree potatoes, peeled, cut into 1.5cm pieces
  • 200 g Peeled green prawns
  • 300 g (skinless, boneless) firm white fish fillets, cut into 2cm pieces
  • 2 Green onions, thinly sliced
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve


  • Heat oil in a large saucepan over medium-high heat. Add onion and celery. Cook, stirring, for 5 minutes or until softened. Add garlic and paste. Cook, stirring, for 30 seconds or until fragrant. Stir in flour. Cook for 1 minute.
  • Gradually stir in stock, coconut milk and 1 cup water. Add potato. Bring to the boil. Reduce heat to medium-low. Cover. Simmer, stirring occasionally, for 15 minutes or until potato is just tender.
  • Add prawns and fish. Cook, uncovered, for 5 minutes or until seafood is just cooked through. Season with salt and pepper. Top with onion. Serve with coriander sprigs and lime wedges.

With thanks to

Thai Yellow Curry Seafood Chowder