Curried Coconut and Seafood Chowder
Prep time
Cook time
Total time
Serves: 5
  • 700 g Seafood Mix or any combination of shrimps, fish, mussels, squid, scallops, and lobster tails, etc.
  • 2 large potatoes, cubed
  • 1 red capsicum / bell pepper, cubed
  • 400 ml coconut cream
  • 1 litre seafood stock
  • 4 tbsp flour
  • 2 tsp curry powder
  • 1 tsp minced ginger
  • 3 tbsp chopped parsley
  • 6 pcs curry leaves
  • ½ stalk leeks, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cloves garlic
  • 3 tbsp butter
  • salt
  • freshly ground black pepper
  1. In a soup pot add butter and melt it in low heat, add the leeks, celery, garlic, ginger and curry powder then cook in low heat for 5 minutes or until soft.
  2. Sprinkle in the flour and cook while mixing until it forms a roux.
  3. Slowly add the seafood stock continuously stirring until smooth, add the potatoes and capsicum bring it to a gentle boil then simmer for 5-7 minutes or until potatoes are tender.
  4. Add the seafood mix then simmer for 3 more minutes.
  5. Add the coconut cream and chopped parsley simmer for 2 more minutes, season with salt and freshly ground black pepper then serve in bowls.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at