Curried Corn
photo by Kim127
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 tablespoon butter
- 1 medium onion, coarsely chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon curry powder (hot Madras type)
- 5 cups corn, cut from cob or 5 cups frozen corn
- 1⁄2 teaspoon cornstarch
- 1 cup coconut milk
- 2 medium tomatoes, peeled, seeded, and coarsely chopped
- salt
- pepper, freshly ground
directions
- Heat butter in saucepan over medium heat until foaming. Add onion and garlic to butter. Cook until lightly browned, stirring occasionally.
- Add curry powder, stirring to coat the onions well. Add corn, stir, and continue to cook.
- In a small bowl, add the coconut milk slowly to the cornstarch, stirring to prevent lumps. Add this mixture to the corn mixture, stirring well.
- Add remaining ingredients. Lower heat, and cook for about 7 minutes, stirring occasionally. The coconut milk should be mostly absorbed.
- Serve warm.
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Reviews
-
This was a great way to use up leftover corn from my BBQ last night! I gave this a try with corn we had already grilled the night before. Despite that the corn had already been cooked, I followed the instructions exactly as posted and doubled the curry powder. I also doubled the garlic. The dish turned out fabulous! I would definitely make this corn again, especially if I were looking to use up leftovers. Made for ZWT4.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas