Your quality choice!
Chef’s Choice Foods Manufacturer Co., Ltd.
Yellow Curry Corn Chowder
SERVES 4
INGREDIENTS
• ½ cup Dried Red lentils
• 2 tbsp Vegetable Oil
• 1 large White Onion, diced
• 4 cloves Garlic, minced
• ½ tsp Fresh Ginger, minced
• 10 oz Extra firm Tofu
• 3 Carrots, peeled and diced
• 3 stalks Celery, peeled and diced
• 350g Potatoes, peeled and diced
• 2-3 tbsp Chef's Choice Yellow Curry Paste
• 400mL tin Chef's Choice Coconut Milk
• 1 tbsp Chef's Choice Vegan Fish Sauce
• 2 tbsp Brown sugar or Coconut sugar
• 3 cups Frozen Sweetcorn
• 4 cups Vegetable stock
• handful of Coriander, finely chopped
• Salt and pepper to taste
INSTRUCTIONS
Soak the lentils in lukewarm water for 20-30 minutes, then rinse through several times until the water runs clear.
​ Heat the oil in a large soup pot and sauté the onion on medium or 2-3 minutes until soft and translucent. Add the garlic and ginger and fry for another minute, before reducing the heat to medium-low and adding the carrots and celery. Cook for 4-5 minutes until the carrots are soften, then add the Chef's Choice Massaman Curry Paste, brown sugar, and Chef's Choice Vegan Fish Sauce. Stir together until the sugar has dissolved.
Add the lentils, potatoes, and sweetcorn, then pour in vegetable stock and bring the soup to a boil. Reduce the heat to medium low and cook. Cover for 20-30 minutes until the potatoes and lentils are completely cooked through.
Remove â…“ or ½ of the soup and puree in the blender until smooth, and back to the pot, along with the remaining frozen sweetcorn, Chef's Choice Coconut Milk, and chopped coriander. Stir together, add salt and pepper to taste. Cook on medium-low until the soup is piping hot again, then serve topped with choice of garnish.
(Optional) Garnish with coconut yogurt, sour cream, or creme fraiche, add more fresh coriander, chilli flakes or sliced chilli.
​