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Coconut Corn Curry

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Submitted by darvocet36

.

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

4 946
CUPS ML CORN
fresh/frozen
3 45
TABLESPOONS ML POPPY SEED
1 5
TEASPOON ML CORIANDER SEEDS
1 5
TEASPOON ML SESAME SEEDS
1 15
TABLESPOON ML GINGER
grated
2 2
EACH EACH HOT CHILI PEPPERS *
¾ 177
CUP ML COCONUT
shredded *
½ 118
CUP ML PEANUTS
3 45
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
1 5
TEASPOON ML SALT
5 1.2
CUPS 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.

* 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 939 83% 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?
Trans-fat Free, High Fiber
 

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