Curried Conch and Champagne® Mango Chowder

Curried Conch and Champagne® Mango Chowder

Ingredients:

  • 1 lb. Conch meat, sliced very thin (you may substitute with Shrimp)
  • 2 roma tomatoes, chopped
  • 1 tsp chopped chives
  • 1 tsp chopped cilantro
  • 1 stalk lemongrass cut into 1-inch strips and lightly crushed with the flat of your knife
  • 1 tbs olive oil
  • 1 carrot, diced
  • 1 onion, diced
  • 1 stick celery, diced
  • 2 slightly green Champagne® mangos, diced
  • 1 ear of corn, roasted and cut off the cob
  • 2 tbs yellow curry paste
  • 1 cup chicken stock or water
  • 1 can of coconut milk

Instructions:

Serves 4

In a medium saucepan, combine oil, carrot, celery, onion and corn. Sauté for 30 seconds, then add the Conch. Sauté for an additional 30 seconds then add the diced mango and curry paste. Cook for an additional 30 seconds and then add the tomatoes, lemongrass, chicken stalk and coconut milk. Simmer for 4-5 minutes on a low temperature. Add the herbs last and serve.

This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys traveling and spending time with close friends and family.

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