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Shrimp and Sweet Corn Curry
http://www.seriouseats.com/recipes/2012/02/suvir-sarans-shrimp-and...
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Ingredients
categorized
original
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
Ingredients
categorized
original
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
Serious Eats
www.seriouseats.com
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Social Stats
54.8
Rating
1-100
16
Tweets
5
Facebook
Shares
6
StumbleUpon
Views
427
PinterestPins
Recipe Stats
Published February 27, 2012 (12 months ago).
113 people saved this recipe.
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