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Thai Chili Corn Chowder with Coconut Fried Shrimp

Tieghan, Half Baked Harvest
  • 50 minutes
  • Serves

INGREDIENTS

1 lb

Shrimp

1/3 cup

Cilantro, fresh

1

Cilantro, fresh

4 cups

Corn, fresh or frozen yellow

1

Fresno chile

2 cloves

Garlic

1 tbsp

Ginger, fresh

1

Lemongrass stalk

1

Mango, small ripe

1

pieces Potato

2

Eggs

14 1 ounce cans

full fat coconut milk

4 cups

Chicken broth, low-sodium

1/3 cup

Thai chili sauce, sweet

1/2 cup

Flour

1/2 tsp

Salt + pepper

1

Coconut or canola oil

2 tbsp

Olive oil

1 1/3 cups

Coconut, unsweetened or sweetened

3/4 cup

Panko bread crumbs

2 tbsp

Butter

8 oz

Fontina cheese

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