We met the lovely Inger at the Cellar Door Wine Festival 2015 and after tasting our Thai Massaman Curry that we were serving with tuna and potato, she said it reminded her of Clam Chowder. Inger is the inspiration for this recipe, which is our version of the well known seafood stew.
1 jar of SOME Foods Thai Massaman Curry
1 cob of sweet corn (or 1x 125g tin of corn kernels, drained)*
40g stalk of celery, sliced^
1 tablespoon oil
2 medium potatoes, peeled and cut into 1cm cubes
600g mixed seafood, cleaned and prepared for use (we've used prawns, Alaskan king crab & flathead)
* 43g of corn per serve contains low amounts of Oligos (GOS) and low Polyols (sorbitol) and should be tolerated by most individuals with IBS.
^ 12g of celery per serve is low in FODMAPs and should be tolerated by most individuals with IBS. 19g of celery per serve contains moderate amounts of Polyols (mannitol) & intake should be limited if you malabsorb mannitol.
Source: The Monash University low FODMAP diet smartphone app.
Cut the kernels from the cob of corn# (if using fresh) and set aside with the sliced celery and cubes of potato. Heat a medium pot or fry pan and add the oil. Once hot, add the corn, celery and potato and fry for about 5 minutes over a medium to high heat (or until the potato edges become translucent and the corn intensifies in colour).
Add to the pot/pan a jar of SOME Foods Thai Massaman Curry and bring to a boil then reduce to a simmer and cook until the potato is tender (about 15 minutes), then add the seafood and continue to simmer until the seafood is cooked (the cooking time with vary depending on which seafood you've used and how large the pieces are).
# If you're using tinned corn, don't fry the kernels with the potato and celery - instead add it along with the seafood.
Serve with gluten free toasts or puff pastry swirls so you can mop up your plate.