Thai Vegetable Corn Chowder
with Basil & Lime
Panang curry paste, a fragrant, red curry from Thailand, is a blend of Makrut lime, galangal, ginger, lemongrass, spices, and red chiles. Coconut milk tempers the heat in this vegetable chowder brimming with corn, potatoes, mushrooms, and red bell peppers.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and minced
- 1 oz ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 4 oz cremini mushrooms, trimmed and sliced
- 1 red bell pepper, trimmed, deseeded and diced
- 1/2 tbsp panang curry paste
- 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes
- 13.4 oz sweet corn, drained and rinsed
- 4 tsp vegetable broth concentrate
- 6.76 floz coconut milk
- 1 lime, half juiced and half cut into wedges
- 0.25 oz basil, leaves torn
- 1 tbsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp vegetable oil in large pot over medium heat. Add shallot, ginger, garlic, and a pinch of salt and cook until fragrant, 1 to 2 minutes. Add mushrooms, bell pepper, and just half the curry paste and cook, stirring frequently, until fragrant, 1 to 2 minutes. (4-servings: use 2 tbsp vegetable oil) (TIP: Add more curry paste if you prefer more spice.)
Add potatoes, corn, broth concentrate, coconut milk, and 1½ cups water to same pot with aromatics. Bring to a boil, reduce heat to low, and simmer until potatoes are fork-tender, 8 to 10 minutes. (4-servings: use 2½ cups water)
Stir in lime juice. Divide chowder between bowls. Top with basil and serve with lime wedges. Enjoy!
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