Coconut Corn Curry
.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
corn
fresh/frozen |
|
| 3 | tablespoons |
poppy seed
|
|
| 1 | teaspoon |
coriander seeds
|
|
| 1 | teaspoon |
sesame seeds
|
|
| 1 | tablespoon |
ginger
grated |
|
| 2 | each |
hot chili peppers
|
*
|
| ¾ | cup |
coconut
shredded |
*
|
| ½ | cup |
peanuts
|
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 1 | teaspoon |
salt
|
|
| 5 | cups |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
corn
fresh/frozen |
|
| 45 | ml |
poppy seed
|
|
| 5 | ml |
coriander seeds
|
|
| 5 | ml |
sesame seeds
|
|
| 15 | ml |
ginger
grated |
|
| 2 | each |
hot chili peppers
|
*
|
| 177 | ml |
coconut
shredded |
*
|
| 118 | ml |
peanuts
|
|
| 45 | ml |
ghee (clarified butter)
|
|
| 5 | ml |
salt
|
|
| 1.2 | l |
coconut milk
|
|
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.
