Simple, fresh and flavorful. This is a dairy-free and paleo chowder that borrows flavors from green curry. You can use just about any fish in this, or shrimp.
You can also include whatever vegetables you have on hand. It’s a really flexible recipe and super easy and quick to pull together. Here, I used carrots from the garden, celery that was beginning to look a little sad in the fridge, and frozen peas. Sweet potatoes add a nice contrast to the hot curry, but you can use white potatoes here as well. Spinach was thrown in at the end as a leafy green embellishment.
It all bubbles away happily on the stove and is ready in about 20 minutes. I use coconut milk and almond milk as the chowder base. This is not very thick, but could easily be boosted in texture with an added tablespoon of arrowroot starch.
Green Curry Fish and Veggie Chowder
1 T. olive oil
1/2 of a yellow onion, chopped
1 sweet potato, diced small
4 stalks of celery, diced
2 carrots, diced
2/3 c. canned full fat coconut milk
1 c. unsweetened almond milk
1 heaping t. green curry paste
1/2 lb of cod, halibut or shrimp
1/2 c. frozen peas
handful of fresh baby spinach
Heat a dutch oven or stock pot over medium heat. Add the oil and saute the onion 5 minutes, until soft. Add the rest of the vegetables and stir, cooking 5 min more. Add the canned coconut milk and almond milk. Stir in the green curry paste. Cover and simmer for 10 minutes. Add the fish. Cover and cook 5 minutes more. Add in the frozen peas. Cover and cook another 5 min. Toss in the fresh spinach and stir in just before serving.