Mussels simmered in white wine, garlic and butter, in my opinion, rank right up there with Scallops Wrapped in Bacon.  So why would I mess with an absolutely delicious recipe?  Rhetorical.

Because Thai Seafood Chowder not only sounds like winning, but the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Do you have any special requests for dinner?”  That I might also be able to picture aka blog about.

“Scotch Eggs.” Whoa! Hello and as always, thank you for challenging my foodie skills.

Now that you’ve spoken, I have a few recipes I’d like to test out on you, picture, and evaluate for Lemony Thyme.  Then I’ll spin a story about how you requested these and I researched for weeks/months on the best version of each of your requested recipes.  You’ll never whisper a word of this.

I joke, I kid.  I forced Thai Seafood Chowder into the weekend.  God, I was that girl.  But they loved it.  Even after having Scotch Eggs for brunch, Rosemary Ham & Swiss Savory Bread Pudding for late-lunch, they were sports when I presented an Asian infusion Thai Seafood Chowder.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Thai Seafood Chowder

Thai Seafood Chowder is delicious and the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Author Libby with Lemony Thyme

Ingredients

• 1 tsp. sesame oil
• 1 cup white onion diced
• 1-2 Serrano peppers thinly sliced
• 2 garlic cloves minced
• 1 inch fresh ginger peeled & grated
• 2 Tbl. red curry paste
• 1 14- ounce can light coconut milk
• 2 cups chicken broth
• 1/2 lb. white fish we used Red Snapper
• 1/2 lb. mussels
• 1/2 lb. sea scallops
• 1/2 lb. large shrimp peeled & deveined
• 8-10 baby red potatoes boiled and quartered
• 1 cup fresh corn kernels
• fresh cilantro to garnish

Instructions

• Heat sesame oil in a deep skillet over medium heat. Add onion and Serrano pepper and sauté until onion is translucent, about 5 minutes. Add in minced garlic and ginger; cook an additional minute.
• Stir in curry paste, followed by coconut milk and chicken broth. Bring to a simmer.
• Add the seafood in order of cooking time. Fish first, then mussels, scallops and lastly shrimp. Stir in cooked potatoes and corn. Simmer until mussels open, shrimp are opaque and fish flakes easily. About 5 minutes.
• Serve in big bowls, garnished with fresh cilantro.

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Here we go again with Red Curry Paste.  I simply love how it’s flavor influences dishes.  It’s not spicy hot, just full of wonderful fragrant ingredients.  Today I was consumed by a craving for Thai Red Curry Carrot Soup.  It began early this morning and by the time noon rolled around my mind was made up.  Home I went and within 30 minutes we were enjoying this heavenly soup….it is that easy to make and oh so good.

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Thai Red Curry Carrot Soup

Course Soup

Author Libby with Lemony Thyme

Ingredients

• 6-7 carrots peeled and sliced to 1/4″ thickness (about 1 1/2 cups)
• 1 onion diced
• 2 slices fresh ginger peeled
• 2-3 garlic cloves minced
• 1 Tbl. butter
• 1 Tbl. Thai Red Curry Paste
• 3 cups chicken broth
• 1 cup coconut milk
• salt to taste
• red pepper flakes optional
• garnish with scallions and fresh cilantro leaves

Instructions

• In a heavy sauce pan, saute carrots, onion, and ginger in melted butter over medium-low heat about 5 minutes. Add in garlic and saute an additional minute until fragrant.
• Add curry paste, chicken broth, and coconut milk and simmer until carrots are tender, about 15 minutes.
• Strain solids from liquid, reserving liquid.
• Remove garlic slices and discard.
• In a blender, combine cooked carrots and onion with 1 cup liquid and puree until smooth. Combine puree with remaining liquid. Season with salt to taste.
• Serve in bowls with sliced scallions and fresh cilantro leaves.

The post Thai Red Curry Carrot Soup appeared first on Lemony Thyme.