Thai Green Curry Shrimp and Potato Chowder
A fragrant, creamy chowder that marries Thai green curry paste with tender potatoes, succulent shrimp, and coconut milk. Fresh Thai basil, lime, and chile add brightness and heat to this comforting yet sophisticated stovetop braise. Ready in under an hour, it's equally at home as a casual dinner or an elegant first course.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 servings (about 1.5 cups each)
Steps
Before you start
- Peel and devein shrimp if not already done, keeping them cold until cooking
- Have all ingredients prepped and within arm's reach before you start cooking
- Taste the chowder as you go so you can balance salt, lime juice, and heat to your preference
Bloom the curry paste
- Heat 2 tbsp (30 ml) coconut oil in a large heavy-bottomed pot over medium heat.
- Once shimmering, add 2 medium sliced shallots and cook for 2–3 minutes, stirring occasionally, until softened and lightly golden.
- Stir in 4 minced garlic cloves and 1 tbsp (12 g) grated ginger, cooking for another minute until fragrant.
- Add 3 tbsp (45 g) Thai green curry paste and stir constantly for 2 minutes.
- The paste will deepen in color and smell intensely aromatic—this blooming releases the spice's full flavor.
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Ready when: Curry paste darkens slightly and smells rich and fragrant
Tip: Don't skip the blooming step—cooking the paste in oil unlocks its complex flavors that won't develop if simply mixed into liquid.
Build the broth
- Pour in 2 cups (480 ml) stock and 1 can (400 ml) full-fat coconut milk, stirring well to dissolve any curry paste clinging to the bottom of the pot.
- Stir in 1.5 tsp (7.5 ml) fish sauce.
- Bring the mixture to a steady simmer over medium-high heat, stirring occasionally.
- The broth should look creamy and fragrant.
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Ready when: Small bubbles break the surface at the edges; steam rises steadily
Tip: Stir the broth thoroughly so the fish sauce dissolves evenly—it's your umami anchor and should never taste fishy if well integrated.
Cook the potatoes
- Add 1 lb (450 g) cubed Yukon Gold potatoes to the simmering broth.
- Stir once or twice to distribute.
- Maintain a medium simmer and cook uncovered for 12–15 minutes, until the potatoes are just tender when pierced with a fork but not falling apart.
- The cubes should still hold their shape.
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Ready when: Potatoes are fork-tender but still hold their shape; no potato dissolves into the broth
Tip: Don't stir the potatoes constantly—gentle movement prevents them from breaking apart and turning the broth starchy and cloudy.
Season and adjust
- Taste the chowder.
- Add kosher salt a pinch at a time—remember the fish sauce adds salinity—and 2 tbsp (30 ml) fresh lime juice.
- Stir gently.
- Let it rest on the heat for 1 minute for the flavors to marry.
- The broth should taste balanced: savory (from curry and fish sauce), slightly sweet (from coconut), and bright (from lime).
- Adjust salt or lime juice as needed.
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Ready when: Broth tastes balanced, aromatic, and bright; no single flavor dominates
Tip: Add lime juice gradually—it's easy to over-brighten the chowder. If you oversalt, a splash more stock or coconut milk dilutes it gently.
Cook the shrimp
- Increase the heat to medium-high.
- Once the broth is at a gentle boil, carefully add 1 lb (450 g) peeled, deveined, patted-dry large shrimp.
- Stir gently to submerge them.
- Cook for 3–4 minutes, stirring once or twice, until the shrimp are opaque throughout and cooked through.
- Do not overcook—overcooked shrimp become rubbery and tough.
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Ready when: Shrimp are fully opaque (no translucent gray), firm, and curl slightly
Tip: Keep shrimp cold until the last minute and don't crowd the pot—even cooking matters. If your pot is small, add shrimp in two batches if needed.
Finish with basil and chiles
- Remove the pot from heat.
- Stir in 0.5 cup (12 g) roughly chopped fresh Thai basil and 1 sliced Thai chile (optional; remove seeds for mild heat, keep them for more).
- Taste once more and adjust salt, lime, or curry intensity as needed.
- The basil should wilt slightly from the residual heat, releasing its anise-like aroma.
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Ready when: Basil is just wilted and fragrant; no darker than bright green
Tip: Add basil off the heat so it stays bright and fresh-tasting—simmering it for too long dulls its flavor and color.
Good to know
Tips
- Green curry paste quality matters—a good one (like Thai Kitchen or Mae Ploy) makes the chowder sing, while stale or low-quality paste tastes one-dimensional. If your paste has been open in the fridge for months, replace it.
- Patting the shrimp dry before cooking prevents sputtering and helps them brown slightly, adding depth to the broth. Never rinse them under running water right before cooking or they'll steam instead of cook.
- If you can't find Thai basil, regular basil or mint work, but the anise flavor of Thai basil is iconic—check Asian markets or online. Grow it at home if you make this often.
- The chowder's heat level is mild-to-medium from 3 tbsp curry paste alone. Add the optional chile if you want more punch, or stir in a dash of sriracha or chili oil at the table.
Make ahead
Prepare the curry paste bloom and stock base up to 4 hours ahead; store covered at room temperature. Reheat gently to a simmer before adding potatoes. Cook the shrimp fresh and serve the chowder immediately after for the best texture and bright herb flavor.
Storage & reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight. Reheat gently over medium heat on the stovetop, stirring occasionally, until steaming; do not boil or the shrimp will toughen further. Shrimp does not freeze well in this broth (it becomes mushy), so freeze without shrimp if you wish, adding fresh shrimp when reheating.
Substitutions
- Thai green curry paste → Red curry paste. Use the same amount (3 tbsp/45 g). The chowder will be spicier and slightly sweeter. Red curry works beautifully and cooks the same way.
- fresh Thai basil → Regular basil or cilantro. Thai basil's licorice notes are part of the character, but regular basil adds sweetness and cilantro adds brightness. Use the same amount.
- low-sodium chicken or vegetable stock → Vegetable stock or water. Vegetable stock keeps the dish lighter; water is neutral but less flavorful. Use the same amount. Increase salt slightly with water.
- large shrimp (16/20 count) → White fish (halibut, cod) or squid. Cut fish into 1-inch chunks and cook the same way, 3–4 minutes until opaque. Squid cooks faster (2 minutes) so add it last.
