Coconut Corn Curry
From mystic_river1 15 years ago
- 25 minutes to make
- Serves 4
Time for you to shine with this tasty healthful main serving. The fresh corn and chilis and neat spices go so well over steamy hot rice (I like jasmati or basmati)
Ingredients
- 4 cup corn kernels, organic fresh shopping list
- 3 tbl poppy seeds shopping list
- 1 tsp coriander seeds shopping list
- 1 tsp sesame seeds shopping list
- 1 tbl ginger, grated shopping list
- 2 organic chili peppers shopping list
- 3/4 cup coconut, shredded shopping list
- 1/2 cup peanuts shopping list
- 3 tbl ghee shopping list
- 1 tsp salt shopping list
- 5 cup coconut milk shopping list
- 8 or more small squares of organic tofu as garnish shopping list
How to make it
- Strip niblets from cobs
- Cook the corn by boiling in a small amount of water until tender. Set aside.
- Using a mortar & pestle, grind all the spices, the coconut & peanuts into a smooth paste. In a large, heavy skillet, heat the ghee & fry the paste for 4 to 5 minutes, stirring constantly. Add the corn, salt & coconut milk & simmer until the sauce reduces by half & becomes thick, 15 minutes or so. Serve over rice. Garnish with tofu
People Who Like This Dish 3
- lazylizard Melbourne, AU
- chefmeow Garland, TX
- waterlily Joplin, MO
- boochuckles Gainesville, FL
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 4 people-
Oh my goodness. What a fantastic recipe. Love everything in it. Great post my friend. You have my 5 only because I can't give you a 10.
chefmeow
in Garland loved it
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Very good dish. was wodering if the 3 table spoons of poppy can be right but poppy goes well with coconut.
I realize now that I didnt mash the spices enough
but I'll definitely do it again.
Cheers
lazylizard
in Melbourne loved it
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