Ingredients
4 tablespoons salted butter
2 large conions - chopped
1 small clove garlic - crushed
2 teaspoons mild curry paste (do not be tempted tu use hot as it will overpower the seafood)
2 large Russet potatoes - 1'4" cubes
1 medium green petter - seeded and chopped
1 celery stalk - chopped (be sure all stringiness is removed)
2 tablespoons all-purpose flour
1 1/4 cup chicken broth
1 cup whole milk - room temperature
1 1/2 cup fresh thick cream
1/2 cup grated creamed cocunut (bars in Asian grocery stores)
1/4 teaspoon paprika (or more to add color)
1/2 - 3/4 cups of 2 or more of the following cut in 1/4" cubes:
Halibut - skinless, boneless fillets; Atlantic cold water shrimp, peeled; Atlantic Salmon skinless, boneless, fillets;Raw Wild Nova Scotian sea scallops
salt and pepper to taste
fresh parsley - chopped
1/4 cup dry, grated cocunut
Preparation
Melt butter in large skillet or heavy sauce pan. Add onion and garlic and saute on medium heat for 4-6 minutes until onion is soft but not browned. Add curry paste and stir 1 minute. Add potatoes, green pepper, and celery and stir over low heat 3-4 minutes. Sitir in flour and cook for 2-3 minutes until lightly browned and bubbly. Stir in chicken stock, milk, cream and grated creamed cocunut. Bring to a gentle boil. Lower heat and simmer for 10-15 minutes until vegetables are tender. Gently stir in 2,3,or all four of the seafood ingredients. Cook over medium heat for 4-5 minutes. Add paprika, salt, and pepper. Serve in wide, shallow chowder bowls, preferably plain white. Sprinkle chopped parsley on top. Mound a small pinch of dried shredded cocunut in center of bowl. Sprinkle a pinch of paprika in center of shredded cocunut mound. Accompany with Asian Salad and home baked garlic bread.
