Ingredients

The following ingredients have 4 Servings
  • 3 tablespoon butter
  • 2 celery stalks, diced
  • 1/2 cup shredded or matchstick carrots
  • 1 small red pepper, cored, seeded and chopped
  • 1/2 cup diced onion
  • 1 large potato, peeled and diced
  • 1 small can water chestnuts, chopped ((about 1/2 cup))
  • 2 teaspoon red or green curry paste
  • 3 tablespoon flour
  • 2 1/2 cup chicken or vegetable broth
  • 1 14-ounce can coconut milk
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 1 pound shrimp, peeled, de-veined, chopped into 1 inch pieces
  • 2 cups fresh baby spinach (optional)
  • squeeze of lemon or lime
  • salt and pepper to taste

Instruction

  • SAUTE VEGETABLES: In a large pot, heat the butter on medium high and saute carrots, celery and onions for 5 minutes. Stir in potatoes, water chestnuts and curry paste. Stir in flour. Cook for another 2-3 minutes.
  • ADD LIQUIDS AND SEASONINGS: Add broth, coconut milk and seasonings. Bring to boil, stirring. Lower heat, cover and simmer for 15-20 minutes until vegetables are tender and broth is thickened.
  • ADD SHRIMP AND FINISH CHOWDER: Increase heat to medium high. When broth is at a low boil, stir in shrimp and spinach (if using). Cook for 3 minutes or just until shrimp turn pink. Add salt and pepper to taste. Squeeze in lemon to taste, starting with 1/4 of a lemon. Remove bay leaf and serve.