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Coconut Corn Curry

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Recipe

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Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 cups corn
fresh/frozen
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3 tablespoons poppy seed
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1 teaspoon coriander seeds
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1 teaspoon sesame seeds
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1 tablespoon ginger
grated
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2 each hot chili peppers
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¾ cup coconut
shredded
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½ cup peanuts
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3 tablespoons ghee (clarified butter)
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1 teaspoon salt
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5 cups coconut milk
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Ingredients

Amount Measure Ingredient Features
946 ml corn
fresh/frozen
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45 ml poppy seed
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5 ml coriander seeds
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5 ml sesame seeds
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15 ml ginger
grated
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2 each hot chili peppers
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177 ml coconut
shredded
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118 ml peanuts
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45 ml ghee (clarified butter)
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5 ml salt
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1.2 l coconut milk
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Directions

Cook the corn by boiling in a small amount of water until tender.

Set aside.

Using a mortar and pestle, grind all the spices, the coconut and peanuts into a smooth paste.

In a large, heavy skillet, heat the ghee and fry the paste for 4 to 5 minutes, stirring constantly.

Add the corn, salt and coconut milk and simmer until the sauce reduces by half and becomes thick, 15 minutes or so.

Serve over rice.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

how is this 939 calories per serving?

happyzhangbo

I think why it is so high in calories, because of 5 cups coconut milk.

 

 

Nutrition Facts

Serving Size 475g (16.8 oz)
Amount per Serving
Calories 93983% from fat
 % Daily Value *
Total Fat 86g 132%
Saturated Fat 64g 319%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 717mg 30%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 30%
Sugars g
Protein 34g
Vitamin A 12% Vitamin C 23%
Calcium 17% Iron 66%
* based on a 2,000 calorie diet How is this calculated?
 

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