Thai Green Curry Seafood Chowder

This is a great warming chowder that you can make a meal out of by itself. Just serve the soup over a mound of cooked jasmine rice.


Thai Green Curry Seafood Chowder
Cuisine: Thai
Recipe type: Seafood
  • 2 tablespoons peanut oil
  • 5 spring onions, finely chopped
  • 3 tablespoons minced fresh coriander
  • 3 garlic cloves, minced
  • 2 teaspoons Thai green curry paste
  • 1¼ cups water
  • 2 cups coconut milk
  • zest and juice of ½ lime
  • 1 tablespoon fish sauce
  • 3 medium carrots, sliced diagonally
  • 4 cups thinly slice bok choy
  • 225g uncooked prawns, peeled and deveined
  • 225g scallops, cleaned
  • 500g live mussels, scrubbed and debearded
  • 2 tablespoons minced fresh basil
  • 2 cups cooked jasmine rice
  1. Heat oil in large saucepan over medium heat. Add the spring onions, 1 tablespoon coriander, and garlic; sauté until tender, about 2 minutes.
  2. Add curry paste; cook until fragrant, about 1 minute.
  3. Add 1¼ cups water, coconut milk, lime zest and juice, and fish sauce.
  4. Bring to simmer. Add the carrots; cover and cook until carrot is just tender, about 5 minutes.
  5. Layer bok choy, shrimp, scallops, then mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 4 to 5 minutes.
  6. Stir in the remaining 2 tablespoons coriander, and basil.
  7. Divide the cooked rice between 4 bowls and ladle the chowder over the rice.

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