Coconut Curry Chowder Recipe

Coconut Curry Chowder Recipe

  • 1 large red bell pepper, chopped
  • 1 large white onion, chopped
  • ¼ cup chopped fresh cilantro
  • 2 large russet potatoes, cubed
  • 1 pound solid white fish filets, cubed
  • 2 cans (14.5 ounces each) coconut milk
  • ¼ cup curry powder
  • 1 tablespoon minced garlic
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  1. Chop the bell pepper.
  2. Chop the onion.
  3. Chop the cilantro.
  4. Peel the potatoes and cut into ½-inch cubes.
  5. Remove and discard any skin or bones from the fish, then cut it into 1-inch cubes.
  6. Put all the ingredients in a large pot over medium-low heat. Stirring occasionally, simmer for 2 hours or until the potatoes are tender (not soft/not crunchy).
  7. Ladle the piping hot soup into bowls and serve immediately.
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