You may also like
Categories:
butter garlic Curry potatoes flour chicken broth milk cream grated creamed cocunut paprika water shrimp salt parsley cocunut
Viewed: 42 - Published at: 2 years agoIngredients
- 4 tablespoons salted butter
- 2 large conions - chopped
- 1 small clove garlic - crushed
- 2 teaspoons mild curry paste (do not be tempted tu use hot as it will overpower the seafood)
- 2 large Russet potatoes - 1'4" cubes
- 1 medium green petter - seeded and chopped
- 1 celery stalk - chopped (be sure all stringiness is removed)
- 2 tablespoons all-purpose flour
- 1 1/4 cup chicken broth
- 1 cup whole milk - room temperature
- 1 1/2 cup fresh thick cream
- 1/2 cup grated creamed cocunut (bars in Asian grocery stores)
- 1/4 teaspoon paprika (or more to add color)
- 1/2 - 3/4 cups of 2 or more of the following cut in 1/4" cubes:
- Halibut - skinless, boneless fillets; Atlantic cold water shrimp, peeled; Atlantic Salmon skinless, boneless, fillets;Raw Wild Nova Scotian sea scallops
- salt and pepper to taste
- fresh parsley - chopped
- 1/4 cup dry, grated cocunut
Method
- Melt butter in large skillet or heavy sauce pan.
- Add onion and garlic and saute on medium heat for 4-6 minutes until onion is soft but not browned.
- Add curry paste and stir 1 minute.
- Add potatoes, green pepper, and celery and stir over low heat 3-4 minutes.
- Sitir in flour and cook for 2-3 minutes until lightly browned and bubbly.
- Stir in chicken stock, milk, cream and grated creamed cocunut.
- Bring to a gentle boil.
- Lower heat and simmer for 10-15 minutes until vegetables are tender.
- Gently stir in 2,3,or all four of the seafood ingredients. Cook over medium heat for 4-5 minutes.
- Add paprika, salt, and pepper.
- Serve in wide, shallow chowder bowls, preferably plain white.
- Sprinkle chopped parsley on top.
- Mound a small pinch of dried shredded cocunut in center of bowl.
- Sprinkle a pinch of paprika in center of shredded cocunut mound.
- Accompany with Asian Salad and home baked garlic bread.
