Coconut Corn Curry
Submitted by darvocet36
African-inspired coconut corn curry with peanuts, poppy seeds and fresh spices ground by mortar and pestle. Simmered in rich coconut milk and served over rice.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis Coconut Corn Curry pulls from West African cooking traditions where ground peanuts and coconut form the rich, creamy base of everyday meals.
Fresh corn gets bathed in a sauce built from scratch: poppy seeds, coriander, sesame seeds, ginger, and hot chilis all pounded together with shredded coconut and peanuts into a fragrant paste using a mortar and pestle.
That paste gets fried in ghee until the raw edges cook off, then the corn and coconut milk go in for a long, lazy simmer until everything thickens into a velvety, spoon-coating curry.
Serve it over steamed rice and you’ve got a vegetarian main dish with serious depth.
Chef Tips
- Use a mortar and pestle for the spice paste if you can. A food processor works in a pinch, but the mortar releases more oils and creates a smoother, more aromatic paste.
- Fresh corn is worth the effort when it’s in season. Frozen works fine off-season, but the sweetness of fresh kernels takes this dish up a level.
- Reduce the coconut milk slowly. Don’t rush it. The sauce should simmer until it coats the back of a spoon, about 15 minutes.
Ingredients
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.
Comments
how is this 939 calories per serving?
I think why it is so high in calories, because of 5 cups coconut milk.