Yellow Curry Corn Chowder

Yellow Curry Corn Chowder

ATTRIBUTES:  Vegetarian, lunch, dinner, 

PRODUCT USED: Saha Thai Yellow Curry Base™

PREP TIME: 15-20 minutes COOK TIME: 25-30 minutes

SERVES: 4-6

Ingredients:

• 2 cups (500 ml) red skin potatoes, medium dice
• 4 ears fresh corn
• 3/4 cup (180 ml) sliced green onions
• 2 tbsp (30 ml) ginger, thinly sliced plus 1 tbsp (15 ml) minced
• 2 clovers garlic, crushed
• 1/4 cup (60 ml) unsalted butter
• 1/2 cup (60 ml) Saha Thai Yellow Curry Base™
  
• 2 tbsp (30 ml) jalapeno, minced
• 13.5 oz (400 ml) coconut milk
  
• 4 radishes, thinly sliced
• 1/4 cup (60 ml) whole basil leaves, lightly packed
• 1/4 cup (60 ml) whole mint leaves, lightly packed
• 1/4 cup (60 ml) cilantro, coarsely chopped
• 2 tbsp (30 ml) lime juice
• lime wedges for serving
  

Directions:

1. Cut the corn kernels off the cob and set aside.
2. In a large pot over high heat, combine the corn cobs, the Saha Thai Yellow Curry Base, the sliced ginger, garlic cloves and 5 cups of water and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes.
3. When the broth has been going for ten minutes or so, in a separate pot melt the butter over medium heat and add the potato, minced ginger and jalapeno. Cook for 3-4 minutes, or until slightly softened. Add the corn and cook for a further 3-4 minutes, or until the corn is softened.
4. Strain the broth into the pot with the softened vegetables and simmer for a further ten minutes. Add the coconut milk, basil and mint. Cook for a further 1-2 minutes. Remove from the heat and add the sliced radishes, cilantro and lime juice. Check the seasoning and adjust to taste.
   
5. Divide the chowder into bowl and garnish with diced tomatoes and sliced green onion and serve.