Now, corn is good with butter and salt and pepper. But, sometimes you want a big change and that’s what this thai red curry coconut corn is.
How to Make Curry Corn
Summertime is the best for so many reasons. School’s out and it’s time for vacations. There are lots of summer camps for adults and kids. Summer is a time for picnics, cookouts and more outdoor grilling and barbecuing. And, when you have fresh corn, you can extend your recipe possibilities! It’s just so easy to learn how to make curry corn!
Summer’s also the season of harvest. From small gardens grown in pots to large farms, fresh vegetables and fruits and coming in. One of my favorites is corn. Yes, sweet corn on the cob. Whether it’s Silver Queen, yellow, white, Olatha or whatever, there’s nothing better than freshly shucked corn that’s been steamed, boiled, grilled, cut off the cob.
Spicy Corn Curry Recipe
Curry is a spicy blend, and you can intensify that spice with more hot chiles if you like. But this spicy corn curry recipe is tempered somewhat by the smooth velvety coconut milk.
Coconut Curry Corn
Coconut curry corn moves into a whole new dimension. If you’ve ever had Trinidad Corn Soup then you know the layers of flavors!
Corn curry can be made with small ears of corn. Or if corn isn’t in season, you can surely use frozen ears. And, if you don’t want the hassle and ‘mess’, yes, this dish can get messy, then make it with frozen corn kernels. So many options!
Corn Curry Recipes
Besides this corn curry recipe, I have some other curry and Thai recipes that I think you might like!
Curried Corn on the Cob
Now, corn is good just with butter and salt and pepper. But, sometimes you really want a change and that’s what this thai red curry coconut corn is. A spicy tasty and messy way to change up how you fix that glorious corn on the cob!
Thai Kitchen Red Curry Paste
What makes this corn ever so unusual is that it bathes in a sauce of thai red curry sauce that’s spiked with the freshness of tropical fruit and the natural juices that it’s canned in. You can get it in the large or small size jars.
That combination of flavors creates an explosion on your palate as you bite into the plump juicy corn. Those little kernels burst open and you have Mother Nature’s best and also the unexpected flavors of coconut milk, fruit and thai red curry.
Red Curry Recipe
So if you decide to use the cobs, well, yes, there is messiness when you eat this corn. But, it’s worth all the finger lickin’ and lip smackin’ effort! If, by chance, you want to bypass this messiness, just cut the corn from the cob, and pull out your spoons. Yes, it will be very proper and without worry of a mess. But, you’re missing rolling that clean cob in the thai red curry sauce and then sucking some more of the sweet corn juices from it!
Different brands of Thai Red Curry paste can vary in heat intensity. I would suggest tasting your red curry paste for 'heat' level and adjusting the amount accordingly in this recipe. 2.4 ounces is about 5 tablespoons. Substitution: Instead of the Dole Tropical Fruit, use 3 tablespoons of a ginger jelly/jam or an orange marmalade.
Different brands of Thai Red Curry paste can vary in heat intensity.
I would suggest tasting your red curry paste for 'heat' level and adjusting the amount accordingly in this recipe.
2.4 ounces is about 5 tablespoons.
Substitution: Instead of the Dole Tropical Fruit, use 3 tablespoons of a ginger jelly/jam or an orange marmalade.