thai_yellow_curry_seafood_chowder
Thai Yellow Curry Seafood Chowder
| Ingredient | Volume | Unit | Process |
|---|---|---|---|
| Green Onion | 2 | each | Thinly sliced |
| Lime | 1 | each | Cut Into wedges. |
| Onion | 1 | each | Finely chopped |
| Celery Stalk | 1 | each | Finely chopped |
| Garlic | 2 | cloves | Mince with press |
| Yellow Curry Paste | 1/4 | cup | |
| Flour | 2 | tablespoon | |
| Vegetable Oil | 1 | tablespoon | - 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 curry paste. - Cook, stirring, for 30 seconds or until fragrant. - Stir in flour. - Cook for 1 minute |
| Chicken Stock | 2 | cup | - 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. |
| Coconut Milk | 13.5 | oz | |
| Water | 1 | cup | |
| Potato | 2 | each | |
| Prawns | 8 | oz | - Add prawns and scallops. - Cook, uncovered, for 5 minutes or until seafood is just cooked through. - Season with salt and pepper. |
| Scallops | 8 | oz | |
| Plate with onions sprinkled on top and lime wedges on the side. |
thai_yellow_curry_seafood_chowder.txt · Last modified: 2021/12/01 20:38 (external edit)