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Cambodian Curried Corn
By Chef Dean James Max

1/3 cup Peanut Oil
1 tablespoon Sesame Oil
1 tablespoon Ground Ginger
1 tablespoon Green Curry
1 can Coconut Milk pulp only
4 ears White Corn shucked kernels removed after boiling for 5 minutes
1 clove Organic Garlic
1 tablespoon Peanut Butter
1 bunch Scallions chopped
1/2 cup Soy Sauce
2 ounces Rice Wine Vinegar
Salt and Fresh Ground Black Pepper

Sauté the peanut oil, sesame oil, ginger powder, and green curry with the garlic clove.

Deglaze with the soy sauce, coconut, and peanut butter.

Cover over a medium heat for 2 minutes.

Add the scallions and rice vinegar and remove the sauce from the heat.

Sauté the corn with 4 tablespoons of the sauce.

Season with salt and pepper as needed. Serve over couscous or rice.