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Thai chicken & corn chowder
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 2 potatoes, peeled, cut into 1.5cm cubes
  • 2 fresh corn cobs, kernels removed with a small sharp knife
  • 18.40 gm sunflower oil
  • 56.00 gm gluten-free green curry paste (see note)
  • 2 chicken breast fillets, cut into thin strips
  • 400ml can coconut milk
  • 125ml chicken stock
  • Zest and juice of 1 large lime
  • 2 makrut lime leaves (see note)
  • 12.20 gm fish sauce (or to taste)
  • Sliced chilli, to serve
  • Coriander leaves, to serve
  • Thai basil (see note), to serve
Instructions:
  • Steam the diced potato and corn kernels over a pot of bubbling salted water until the potato is perfectly tender, approximately 3 minutes.
  • In a large saucepan over medium-high heat, heat oil. Add curry paste and cook while stirring for 30 seconds until fragrant. Add chicken, coconut milk, stock, lime zest and juice, and makrut lime leaves. Simmer for 2-3 minutes until chicken is cooked through. Add potato and corn, cook for 1-2 minutes. Season with fish sauce to taste.
  • Serve the chowder in warm bowls and top with sliced chili, basil, and coriander leaves.

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