Thai Seafood Chowder
Here’s an Asian stew with a New England sensibility. Sweet fresh corn is a natural with this spicy coconut milk-based stew. It is also unbelievably easy and fast to make. It’s a great dinner party dish, but if you want to double the recipe, it is easier to make in two pots rather than one large one to give the clams and mussels plenty of room to open. Serve over jasmine rice, if you want, preceded by a salad.
- Prep Time: 20 minutes
- Total Time: 45 minutes
- Servings: 4
- Prepare the lemongrass by peeling the 2 or 3 outer layers of the stalk. Cut off and set aside the fibrous tips, using only the bottom bulb, about 3 to 4 inches from the base. Using the flat side of a large knife, smash the lemongrass. Set aside. Husk the corn and cut off the kernels by standing the ear on end and cutting straight down into a large bowl.
- Place green curry paste in a large wok or large, open saucepan and whisk in one can of coconut milk. Cook over medium heat for 2 to 3 minutes. Whisk in the remaining coconut milk, fish sauce, salt, and sugar. Add the lemongrass and corn, then cover and simmer for 5 minutes.
- Add the clams and mussels. Cover and continue to simmer 10 to 12 minutes, until all the shells are at least halfway open. Add the shrimp and striped bass making sure the fish is submerged in the broth. If necessary, move the clams and mussels to the side of the pan. Cover and continue to simmer 6 to 8 minutes, until the fish is opaque. Turn off the heat and let stand for 2 to 3 minutes, covered. Sprinkle with basil and chilies, if using. Serve over jasmine rice with wedges of lime.