Thai Yellow Curry Seafood Chowder

• 1 tbsp Vegetable oil
• 1 Brown onion, finely chopped
• 1 Celery stalk finely chopped
• 2 Garlic cloves finely chopped
• ¼ 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 taste.com.au