Thai yellow curry seafood chowder

Thai yellow curry seafood chowder

(5) Rate it

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Enjoy this seafood chowder with its creamy coconut milk base for a mid-week meal with a difference.

Featured in
Nutrition information, Winter mains


  • 1 tablespoon vegetable oil
  • 1 brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 cup yellow curry paste
  • 2 tablespoons plain flour
  • 2 cups Massel chicken style liquid stock
  • 270ml can coconut milk
  • 2 desiree potatoes, peeled, cut into 1.5cm pieces
  • 200g peeled green prawns
  • 300g (skinless, boneless) firm white fish fillets, cut into 2cm pieces
  • 2 green onions, thinly sliced
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve


  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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.

  • Low carb
  • Low kilojoule


  • 1549 kj


  • 18g

    Fat Total

  • 10.9g

    Saturated Fat

  • 3.7g


  • 30.6g


  • 119mg


  • 1049mg


  • 19.4g

    Carbs (total)

All nutrition values are per serve
  • Author: Liz Macri
  • Image credit: Andrew Young
  • Publication: Super Food Ideas



Please enter your comment!
Please enter your name here