Salmon Coconut Curry Chowder

Savory and spicy, this Salmon Coconut Curry Chowder is full of flavor, vegetables, fish and coconut milk, a warming bowl of comfort for a cold day. 

I roasted some salmon filets a while back and was looking for something different, a whole new meal in which to use the leftovers. Since it was chilly outside, soup seemed like a great idea. If you don’t have leftover fish, you can use cubed raw salmon which cooks very quickly.

This spicy warming chowder is made with Thai red curry paste which is a blend of dried red chilies, lemongrass, galangal, garlic, shallots, shrimp paste, kaffir, lime zest, cilantro root/stem and seeds, cumin and white peppercorns. 

It does the heavy lifting, flavor-wise, in this soup but because we like things spicy, I couldn’t resist adding more garlic and red chili peppers. The coconut milk does make it all more mellow though. I could eat this chowder every winter day! 

Salmon Coconut Curry Chowder

If you have homemade fish stock, by all means, use it for this savory soup. I always keep fish and shrimp stock cubes in the cupboard so I tend to use those instead. Good subs for the kailan are collard or turnip greens or any other Asian greens like bok choy or even snowpeas. Serves two or three hungry people.

Ingredients 

7-8 stalks kailan or other greens 

3 tablespoons butter 

2 tablespoons Thai red curry paste

4-5 sprigs cilantro

1 medium yellow onion, chopped finely

2 whole celery stalks, chopped finely

3 cloves fresh garlic, minced 

2 fresh red chili peppers, minced

10-12 baby carrots, cut in half or thirds 

1 large russet potato, peeled and cut in cubes

2 cups or 480ml fish or shrimp broth (homemade or from a stock cube)

1 can (14oz or 400ml) coconut milk

2 cooked salmon fillets (about 5 1/2 oz or 156g) or cubed raw salmon

Fine sea salt to taste (This will depend on your personal preference but also how salty your fish stock is.)

To serve:

Cilantro leaves for garnish

Lime wedges to squeeze. 

Method 

Rinse the kailan well then trim the ends off and cut the stalks lengthwise. Cut off the soft leaves and set them aside. They will go into the pot right at the end. Cut the stalks into bite-sized pieces. 

Trim the tough stems off of the cilantro and discard them. Mince the tender stems and set the leaves aside for garnish. 

Melt butter in a large pot over medium heat.  Add in the curry paste and cook for a minute or so, stirring constantly.

Add the tender minced cilantro stems, onion, celery, garlic and chili peppers. 

Sauté, covered, stirring regularly, until the onion and celery are tender. 

Stir in kailan stalks, potatoes, carrots and fish broth.

Bring to a boil, reduce heat to low and cook until the potatoes and carrots are fork tender. At this point, I like to take a few of the potato cubes out, mash them with a fork and put them back in to help thicken the chowder. 

Add in the coconut milk and bring to a simmer.  

Break the salmon into large flakes.

Stir them gently into the chowder along with the kailan leaves. 

Simmer the chowder until it's heated through and the leaves are soft. Taste the chowder for salt and add a little extra if necessary. 

Serve garnished with the cilantro leaves, with lime wedges to squeeze the juice into each bowl. 

Enjoy! 

It’s Sunday FunDay and today we are all about SOUP! Many thanks to our host, Mayuri from Mayuri’s Jikoni. Check out all the delicious soupy links below.

• Budget Friendly Minestrone Soup from Cook With Renu
• Cheddar and Burnt Garlic Cauliflower Soup from Sizzling Tastebuds
• Cheese Corn Tomato Coriander Soup from Sneha's Recipe
• Creamy Green Chicken Enchilada Soup from Amy's Cooking Adventures
• Dry Cream Soup Mix from Sid's Sea Palm Cooking
• One Pot Ravioli Soup from Mayuri's Jikoni
• Salmon Coconut Curry Chowder from Food Lust People Love
• Slow Cooker Butternut Squash and Sausage Soup from Karen's Kitchen Stories
• Stuffed Bell Pepper Soup from Our Good Life
• Turkey Wild Rice Soup from A Day in the Life on the Farm

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Baby Cos Peach Salad with Blue Cheese Dressing

If you can find the right peaches, this Baby Cos Peach Salad with Blue Cheese Dressing is a ray of sweet and salty summer sunshine all year round. 

I know, I know, it’s not peach season in the northern hemisphere but work with me here. If you aren’t too picky about their provenance, imported peaches can be found year-round in most places. When my mom was living with us on hospice care a couple of years ago, you can bet I bought her favorite fruit whenever the peaches looked good. Cost be damned. 

I am a huge fan of any sweet and salty combination and trust me when I say, blue cheese and peaches go together so nicely! The crunch of the lettuce and the slivers of onion make this one of my favorite salads. Save this salad for summer and peach season where you live, if you must, but do make it. 

Baby Cos Peach Salad with Blue Cheese Dressing

I tend to buy Roquefort because we love the deep flavor of sheep’s milk and the extra saltiness of the French cheese, but you can substitute your favorite blue cheese here. This will serve two amply as a side salad, three or four as a starter.

Ingredients

2 1/2 oz or 71g blue cheese 

1/3 cup or 65g mayonnaise

1 tablespoon cider vinegar

1/4 small purple onion

2 ripe but firm peaches

1 baby cos or little gem lettuce (or sub romaine hearts, chopped bite-sized)

Freshly ground black pepper

Method

Crumble the blue cheese and mix it well with the mayonnaise. Thin the dressing out with the cider vinegar but try to keep some little chunks of blue cheese whole. 

Slice the onion as finely as you can. 

Cut the peaches in half and remove the stone, then cut them up into wedges. 

Lay the baby cos lettuce leaves out on your serving platter. Drizzle on some of the blue cheese dressing. 

Top with about half of the peaches and a good scattering of the onion slices. 

Drizzle on some more blue cheese dressing. 

Top with the remaining peaches and onion slices, then more of the dressing. I held back for the photos but put it all on after because we LOVE blue cheese. Whatever you don’t use can be stored in the refrigerator for a few days. 

Finish the salad with a few generous grinds of black pepper. 

Enjoy! 

Welcome to the 2nd edition of Alphabet Challenge 2026, brought to you by the letter B. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the B recipes below:

• Baby Cos Peach Salad with Blue Cheese Dressing from Food Lust People Love
• Bateta Ringad Nu Shaak from Mayuri’s Jikoni
• Beef and Noodles from A Day in the Life on the Farm
• Beet and Cheese Rolls from Magical Ingredients
• Black Bean Salad with Corn, Avocados, Tomatoes and Red Onions from Karen’s Kitchen Stories
• Broccoli Stuffed Chicken Breasts from Blogghetti
• Brown Bread Omelette from Sneha’s Recipe
• Brown Sugar Banana Bread from Jolene’s Recipe Journal
• Creamy Broccoli Soup from A Messy Kitchen
• Small-Batch Blue Cheese Dip with Dried Herbs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing - this post!

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Popcorn-Crusted Chicken Tenders

The perfect finger food, popcorn-crusted chicken tenders are flavorful and crunchy with a buttered popcorn coating. Serve with your favorite dipping sauce.

If you have been reading here for a while, you know that I am a huge fan of Costco and shop there regularly when I am in the States but I must confess that, IMO, their microwave popcorn is terrible. So many kernels left unpopped that it’s ridiculous. 

I bought my husband their enormous box of microwave popcorn a few years ago as a surprise treat and we ended up throwing most of it away. Did we have an old batch? The expiry date said otherwise. Truly, I didn't know what to think. If you’ve had a different experience, I’d love to hear about it. Maybe it's improved?

After trying many brands (Act II, Pop-secret, Orville Redenbacher, Jolly Time, etc.) we’ve finally decided that Orville Redenbacher original butter is the best value for money with the number of kernels that actually pop vs price and flavor. (Also no PFAS in the packaging these days.) So that’s what I used in this recipe. If you use a brand that tastes good and pops more reliably, I’d love to hear about that too! 

That said, you can also use stovetop popped corn but then you won't have the buttery flavor in the crust. 

Popcorn-Crusted Chicken Tenders

This recipe was adapted for one on All Recipes that was meant to be cooked in an air fryer but having baked similar dishes in my oven, like my oven-baked butterflied shrimp and salt-and-vinegar-chip crusted cod fingers, I cranked up the temperature and it worked great. Crunchy chicken outside, tender tenders inside.

Ingredients

½ teaspoon fine sea salt

¼ teaspoon paprika

¼ teaspoon mustard powder

Several generous grinds black pepper

2 tablespoons cornstarch

14 oz or 397g chicken tenders (about 8)

1 bag Orville Redenbacher butter microwave popcorn or your favorite brand

1 large egg + pinch sea salt

Method

Use a sharp knife to remove the thick white tendon from the tenders. 

Dry them thoroughly with paper towels then season them with them with the salt, paprika, mustard powder and black pepper. 

Toss them with the cornstarch to make sure they are seasoned all over and completely coated. 

Preheat your oven to 400°F or 200°C and line a baking pan with baking parchment or a silicone liner. 

Pop the bag of popcorn according to manufacturer’s instructions. Open and leave to cool then measure out 4 cups or about 35g of popcorn into a plastic bag and crush it into crumbs. 

In a large bowl, beat the egg well with the pinch of salt. 

Dip the seasoned chicken pieces into the beaten egg.

Then add to popcorn crumb bag and shake to coat.

Place the coated chicken on your prepared baking pan. 

Bake for 8 minutes in your preheated oven. 

Turn the chicken over and cook for an addition 6-8 minutes or until golden and cooked through. 

Serve hot and crispy with your favorite dipping sauce. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes for and/or with popcorn in celebration of National Popcorn Month! Many thanks to our host Camilla from Culinary Cam. Check out the links below. 

• Beurre Noisette Popcorn Balls, A Bubbly, and Other Popcorn and Wine Pairings by Culinary Cam
• Bourbon Popcorn Trio by Our Good Life
• Caramel Popcorn by Sneha's Recipe
• Nacho Cheese Popcorn Seasoning by Amy's Cooking Adventures
• Parmesan Thyme Popcorn with Browned Butter by Karen's Kitchen Stories
• Popcorn-Crusted Chicken Tenders by Food Lust People Love
• Popcorn Granola Bars by A Day in the Life on the Farm
• Sweet and Salty Popcorn Snack Mix by Making Miracles

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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