- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Easy
Ingredients
- 2 potatoes, peeled, cut into 1.5cm cubes
- 2 fresh corn cobs, kernels removed with a small sharp knife
- 1 tablespoon sunflower oil
- 2 tablespoons gluten-free green curry paste (see note)
- 2 chicken breast fillets, cut into thin strips
- 400ml can coconut milk
- 1/2 cup (125ml) Massel chicken style liquid stock
- Zest and juice of 1 large lime
- 2 kaffir lime leaves (see note)
- 2 teaspoons fish sauce (or to taste)
- Sliced chilli, to serve
- Coriander leaves, to serve
- Thai basil (see note), to serve
Method
- Step 1Steam the chopped potato and corn kernels over a saucepan of boiling salted water for about 3 minutes or until the potato is just tender.
- Step 2Heat 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.
- Step 3Ladle the chowder into warm bowls and serve scattered with the sliced chilli, basil and coriander leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1843 kj
Energy
27g
Fat Total
16g
Saturated Fat
6g
Fibre
29g
Protein
59mg
Cholesterol
828.45mg
Sodium
5g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
We used gluten-free Trident green curry paste. Kaffir lime leaves and Thai basil are available from selected greengrocers and Asian food shops. Substitute common basil for Thai.
Related Video
- Author: Valli Little
- Image credit: Brett Stevens and Steven Brown
- Publication: Taste.com.au
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