Curry Corn Chowder
Ingredients
- 3–4 ears of corns, cooked and removed from cob
- 10 ounces baby red potatoes, quartered
- 2 tablespoons grapeseed or peanut oil
- 5 anchovy fillets
- 1 medium onion, diced
- 1/2 tablespoon green curry paste
- 1 inch piece fresh ginger, grated
- 16 ounces canned coconut milk
- 1 1/2 cups vegetable stock
- 1 tablespoon sugar or palm sugar
- 12 cherry tomatoes, halved
- 2 tablespoons tarragon leaves
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