Ingredients

• 4 teaspoons green curry paste (I use the Whole Foods Brand)
• 1 can low fat coconut milk
• 1 can regular coconut milk
• 4 tablespoons fish sauce
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 cups frozen corn or peas, or whatever veggies you have
• 16 mussels (I did not use them, not necessary)
• 8 large shrimp
• 12 ounces salmon, skinned and cut into 4 pieces
• 12 small basil leaves, torn
• Red pepper flakes

Instructions

1. Place curry paste in a large sauce pan and whisk in one can of coconut milk. cook over medium heat for 3 minutes and whisk in the other can, fish sauce, salt and sugar. Cover and simmer 5 minutes.
2. Add corn, peas and fish. Cover and simmer 6 minutes or until salmon is cooked through.
3. Divide and garnish with basil and pepper flakes. I also serve with brown rice.

Notes

1. This is so so easy but yet this chowder is silky and flavorful.  Serve with brown rice.  Reheats easily.