Ingredients

The following ingredients have 4 Servings
  • 2 potatoes, peeled, cut into 1.5cm cubes
  • 2 fresh corn cobs, kernels removed with a small sharp knife
  • 1 tablespoon sunflower oil
  • 2 tablespoons gluten-free green curry paste
  • 2 chicken breast fillets, cut into thin strips
  • 400ml can coconut milk
  • 1/2 cup (125ml) chicken stock
  • Zest and juice of 1 large lime
  • 2 kaffir lime leaves
  • 2 teaspoons fish sauce (or to taste)
  • Sliced chilli, Thai basil & coriander leaves, to serve

Instruction

  • Steam the chopped potato and corn kernels over a saucepan of boiling salted water for about 3 minutes or until the potato is just tender.
  • Heat the oil in a large saucepan over medium-high heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Stir in the chicken, coconut milk, stock, lime zest and juice, and the kaffir lime leaves and simmer for 2-3 minutes until chicken is cooked through. Add the potato and corn and cook for 1-2 minutes. Season with fish sauce to taste.
  • Ladle the chowder into warm bowls and serve scattered with the sliced chilli, basil and coriander leaves.