Shrimp and Sweet Corn Curry
- 40 fresh or 60 frozen curry leaves
- 3-inch piece fresh ginger, peeled and roughly chopped
- 2 tablespoons frozen ground lemongrass paste (optional)
- 1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems
- 1 jalapeño or serrano chile, stemmed, and seeded for less heat
- Curry
- 3 tablespoons canola oil
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon brown mustard seeds
- 15 fresh or 22 frozen curry leaves, roughly chopped
- 3 dried red chiles
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon asafetida
- Two 13 1/2-ounce cans coconut milk
- 1/2 cup heavy cream, half-and-half, or milk
- 1 teaspoon kosher salt
- 4 cups fresh corn (from 4 to 6 ears) or frozen corn
- 2 pounds tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined
- 1/4 cup finely chopped fresh cilantro
- Produce
- Asafetida (1/8 teaspoon)
- Cilantro, fresh (1 bunch)
- Cilantro, fresh (1/4 cup)
- Corn, fresh (4 cups)
- Cumin seeds (1 1/2 teaspoons)
- Ginger, fresh (1 3-inch piece)
- Jalapeno or serrano chile (1)
- Red chiles, dried (3)
- Seafood
- Tiger shrimp (2 pounds)
- Canned Goods
- Coconut milk (2 13 1/2-ounce cans)
- Condiments
- Lemongrass paste, frozen ground (2 tablespoons)
- Cooking & Baking
- Canola oil (3 tablespoons)
- Kosher salt (1 teaspoon)
- Mustard seeds, brown (1 teaspoon)
- Turmeric, ground (1/4 teaspoon)
- Dairy
- Heavy cream (1/2 cup)
- Frozen
- Curry (1)
- Fresh or 22 frozen curry, leaves (15)
- Fresh or 60 frozen curry, leaves (40)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 27, 2012 (12 months ago).
113 people saved this recipe.
