Curried Corn

Name: Curried Corn
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6-8 serving(s)
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

(10)

Recipe by PanNan

The recipe from Kenya is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try it yet, but it looks wonderful. The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris

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READY IN: 35mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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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