Coconut Prawn Chowder

Ingredients

• 1 medium onion, diced
• 2 carrots small diced
• 1 tbsp butter
• 1 tsp extra virgin olive oil
• 1 can niblets corn
• 2 tsp Thai green curry paste
• 1/2 tsp Asian garlic chili sauce
• 2 cloves minced garlic
• 1/2 tsp grated ginger
• 1/2 tsp cayenne pepper
• 1 Tbsp brown sugar
• 4 cups low sodium chicken stock
• 1 can coconut milk
• 2-3 cups large uncooked prawns cut into bite sized pieces
• 2 Tbsp cornstarch mixed with 1/4 cup chicken stock to form a slurry
• 2 cups cooked basmati rice
• 1/2 cup cilantro(optional)

Directions

1. Saute the onion and carrots in the butter and olive oil over medium high heat in a large heavy bottomed stock pan until the onions are soft and translucent.
2. Add the can of corn and continue to gently saute.
3. Mix the curry paste, chili sauce, garlic, ginger, cayenne, and brown sugar to form a paste. Add to the onions, carrots and corn and stir until well blended. 
4. Add the chicken stock and coconut milk. Bring to the boil. Add the prawns and continue to boil until prawns turn pink (about 2 minutes) Add the cornstarch slurry and continue to boil until slightly thickened. 
5. Serve in large bowls with Basmati rice and cilantro on the side. Invite people to add rice and cilantro to their soup in whatever quantity they wish.