corn curry

The curry is a mixture of tomato and onion and the creaminess comes from coconut milk.

Sweet Corn Curry

corn

onion

oz canned organic tomatoes

tsp cumin seed

bay leaf

turmeric powder

tsp Ginger garlic paste

½ tsp coriander powder

½ tsp red chili powder

almond powder/meal

Salt

coconut milk

¼ tsp garam masala

Cilantro

Place a cast-iron pan over medium heat and drizzle a few teaspoons of coconut oil.

As the oil heats up, add one bay leaf and cumin seeds.

When the cumin seeds sizzle, add chopped onions and saute them until they turn translucent.

Now, add canned tomatoes followed with coriander powder, red chili powder,and turmeric powder. Cook for 2-3 minutes.

Add almond powder or almond meal and stir nicely to avoid any lumps.

When you get the creamy texture, add cooked corn( I Cooked corn in instant pot for 8 min)and stir well.

Add 1 ½ cup water, salt and stir well.

Let it simmer for about 8 minutes.

Now, add coconut milk, garam masala, and kasoori methi. Mix well and turn off the heat as the flavors soak in.

Garnish with cilantro and serve the sweet corn curry paired with steamed rice, roti or naan.

Creamy coconut curry made with coconut milk, shrimp, and corn. It all starts with a homemade curry sauce that's as simple as tossing a few ingredients in the blender. This coconut green curry is luxurious yet easy enough for weeknights!

Creamy Coconut Curry with Shrimp and Corn

cilantro

garlic

cumin

water

coconut oil oil

turmeric

(15 ounce) can full fat coconut milk

salt

chicken broth

shrimp,

corn kernels

lemon juice

rice, red pepper flakes, additional chipped cilantro

CURRY PASTE: combine the ingredients for the curry...

CURRY PASTE: combine the ingredients for the curry paste in a blender and blend until completely smooth.

SHRIMP + CORN COCONUT CURRY: Heat the oil...

SHRIMP + CORN COCONUT CURRY: Heat the oil in a large deep skillet over medium high heat. Add the prepared paste and turmeric and cook for about 2-4 minutes or until it's fragrant and thickens into a paste. Add the chicken broth, coconut milk, and salt and allow the curry to come to a simmer before adding in the shrimp and corn. Allow the curry to come back to a simmer before lowering the heat. Cover and let it cook for 5-7 minutes or until the shrimp curl into a 'c' shape. Turn the stove off, add 2 tablespoons of the lemon juice and give it a taste. Add the third tablespoon if desired. I prefer mine with 3 tablespoons.

SERVE: The curry with be a little thin,...

SERVE: The curry with be a little thin, it's thinner than a traditional curry but thicker than a soup. I like to serve it in a bowl with rice and top it with red pepper flakes and chopped cilantro!

Top 2 corn curry recipes from across the web

The most viewed corn curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Sweet Corn Curry

Creamy Coconut Curry with Shrimp an...

Top 2 corn curry recipes from across the web

The most viewed corn curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Corn Curry

Creamy Coconut Curry with Shrimp an...

The most viewed corn curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine