Thai chicken & corn chowder

Cooking Meat Thai chicken & corn chowder

Detailed step-by-step description of how to cook the dish "Thai chicken & corn chowder". Try it by all means

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Peanut free Tree nut free Wheat free
  1. Steam the chopped potato and corn kernels over a saucepan of boiling salted water for about 3 minutes or until the potato is just tender.
  2. Heat the oil in a large saucepan over medium-high heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Stir in the chicken, coconut milk, stock, lime zest and juice, and the kaffir lime leaves and simmer for 2-3 minutes until chicken is cooked through. Add the potato and corn and cook for 1-2 minutes. Season with fish sauce to taste.
  3. Ladle the chowder into warm bowls and serve scattered with the sliced chilli, basil and coriander leaves.

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2 potatoes, peeled, cut into 1.5cm cubes
2 fresh corn cobs, kernels removed with a small sharp knife
1 tbsp sunflower oil
2 tbsp gluten-free green curry paste
2 chicken breast fillets, cut into thin strips
400ml can coconut milk
1/2 cup Massel chicken style liquid stock
Zest and juice of 1 large lime
2 kaffir lime leaves
2 tsp fish sauce
Sliced chilli, Thai basil and coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Meat
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