Curry Seafood Chowder Recipe
This curry seafood chowder recipe blends classic comfort food with bold Thai-inspired flavours, combining mussels, clams, and prawns in a rich coconut curry broth. Featured on Fish the Dish, this dish balances creamy texture with aromatic spices, creating a warming and flavourful seafood chowder perfect for any season.
The Inspiration
This dish takes inspiration from traditional seafood chowders and infuses them with Southeast Asian flavours, particularly Thai red curry and coconut milk. While classic chowders are often cream-based and mild, this version introduces spice, acidity, and aromatic depth for a more dynamic flavour profile.
On Fish the Dish, host Spencer Watts frequently explores global influences, merging comforting classics with bold, international ingredients. This recipe reflects that approach by combining the hearty, creamy nature of chowder with the fragrant heat of curry paste, kaffir lime leaf, and ginger.
Ingredients
- Vegetable oil, for frying
- 1 Kaffir lime leaf
- ½ onion, diced
- 2 cloves garlic, diced
- 1 2-inch Piece ginger, grated
- 1 tablespoon (15 ml) red Thai curry paste
- 8 ounces (227 g) mussels
- 8 ounces (227 g) clams
- 1 can coconut milk
- 1 cup (240 ml) fish stock (or clam juice)
- 3 tablespoons (45 ml) butter
- 6 tablespoons (90 ml) flour
- 1 lime, juice
- 1 teaspoon (5 ml) fish sauce
- 1 teaspoon (5 ml) Sriracha
- 6 medium prawns, tails removed
- 12 small potatoes, par boiled and quartered
- Salt and pepper
- ⅓ cup (75 ml) fresh cilantro, chopped (both leaves and root)
Methods
- Oil a wok over medium heat and add kaffir lime leaf, onions, garlic, and ginger. Sauté until soft, 2-3 minutes.
- Add curry paste and stir. Add mussels, clams, coconut milk, and fish stock. Cover wok with a lid to allow mussels and clams to steam for 5-7 minutes until they open. Remove the mussels and clams from the cooking liquid and set aside. Remove lime leaves from the sauce.
- Put butter and flour in a saucepan and whisk vigorously. When it starts to bubble, lower heat and add a ladle of the curry broth. Whisk and keep adding liquid until you get the chowder consistency you want. Add lime juice, fish sauce, sriracha, and steamed mussel and clam meat. Discard the shells. Add cooked potatoes and prawns. Season with salt and pepper. Stir together and cook for 4 minutes until prawns are pink and cooked through.
- Finish with chopped cilantro. Ladle into a bowl and drizzle with oil.
Serving Suggestions
Serve with crusty bread, naan, or warm baguette slices to soak up the flavourful broth. A side of jasmine rice can also complement the dish and help balance the spice.
For beverages, pair with a crisp white wine such as Riesling or Sauvignon Blanc to balance the richness and spice. Light lagers or wheat beers also work well. For non-alcoholic options, coconut water or iced lime soda enhances the tropical flavour profile.
This chowder is best served hot, right after cooking, when the seafood is tender and the broth is creamy and aromatic.
Final Thoughts
This curry seafood chowder recipe is a bold and comforting fusion dish that brings together the richness of a classic chowder with the vibrant flavours of Thai cuisine. The combination of shellfish, coconut milk, and aromatic spices creates a deeply satisfying and layered dish.
Perfect for both weeknight dinners and special occasions, this recipe showcases how simple ingredients can transform into something extraordinary with the right balance of flavour and technique. It’s a must-try for seafood lovers looking to explore something new and exciting.