Curried Corn

Curried Corn

Time: 35 mins


  • 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


  • 1 Heat butter in saucepan over medium heat until foaming. Add onion and garlic to butter. Cook until lightly browned, stirring occasionally.
  • 2 Add curry powder, stirring to coat the onions well. Add corn, stir, and continue to cook.
  • 3 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.
  • 4 Add remaining ingredients. Lower heat, and cook for about 7 minutes, stirring occasionally. The coconut milk should be mostly absorbed.
  • 5 Serve warm.
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