Chef Dean James Max
Cambodian Curried Corn
Cambodian Curried Corn
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Asian
Servings
2 - 4 servings
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
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1/3 cup peanut oil
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1 tablespoon sesame oil
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1 tablespoon ground ginger
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1 tablespoon green curry
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1 can coconut milk, pulp only
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4 ears white corn, shucked, kernels removed after boiling for 5 minutes
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1 clove organic garlic
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1 tablespoon peanut butter
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1 bunch scallions, chopped
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1/2 cup soy sauce
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2 ounces rice wine vinegar
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Salt and fresh ground black pepper
Directions
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.
