Thai Seafood Chowder

Recipe by
Comments Off on Thai Seafood Chowder
| Servings: 4 servings


  • 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


  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.


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