How To make Coconut Corn Curry

instant corn Curry | bhutte ki sabzi / full recipe link????

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Bhutte ki sabzi corn curry
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Curry corn and pigtail in coconut milk

Part 1

MAKAI PAKA, KENYAN STYLE CORN COCONUT CURRY

#kenyancuisine #makaipaka #corncoconutcurry #glutenfree #vegan #mayurisjikoni
Makai Paka/ Corn Coconut Curry is an easy to prepare, tasty and creamy Kenyan style curry in which corn is cooked using coconut milk. Usually, makai paka is enjoyed with mahamri, chappati or rice. Makai is the Kiswahili word for corn. Here, as such the coconut curry is not smeared on the corn as the name indicates but it is cooked in it. With influence from the Arabic, Indian and African cuisines, this curry comes together within 15 minutes if you’re using canned corn and coconut milk.

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Trini Curry Corn Recipe

Yield: 4 to 6 Servings

INGREDIENTS

Vegetable Oil - 1/8 cup
Whole Geera/Cumin Seeds - 1/4 tsp
Caripulee Leaf - 3
Onion - 1/8 cup (finely chopped)
Garlic - 1/8 cup (finely chopped)
Indi Special Madras Curry Powder - 1 tbsp
Water - 1/2 cup
Whole Corn - 4 (3/4 inch slices)
Chadon Beni/Culantro - 1/8 cup (finely chopped)
Scallions - 1/8 cup (finely chopped)
Pimento Pepper - 1/8 cup (finely chopped)
Thyme - 1 sprig
Coconut Milk - 14 oz
Green Seasoning - 1/4 cup
Salt - to taste
Black Pepper - to taste

METHOD

1. Heat medium sauce pot over high heat.
2. Add oil.
3. Once oil is hot; add whole geera, caripoulé leaves, onion and garlic.
4. Reduce heat to medium and allow to cook until onion is translucent (about 3 to 5 minutes).
5. Add curry powder.
6. Mix until fully incorporated.
7. Allow curry mixture to reduce to a thick dry paste.
8. Add water and allow curry mixture to continue to cook until all the water has dissolved.
9. Add corn and mix until all the fully coated with curry mixture.
10. Add chadon beni, scallions, pimento pepper and thyme.
11. Mix until fully incorporated, cover and allow to cook for 5 minutes.
12. Add coconut milk and green seasoning.
13. Cover and allow to cook for 10 to 15 minutes.
14. Season to taste with salt and black pepper.
15. Enjoy!

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Curried Corn Soup (Thai inspired creamy coconut curry soup)

This curried corn soup recipe will satisfy anyone's craving. It is a Thai inspired creamy coconut curry soup flavored with lemongrass, green chilis, curry spices and lemon. It is so delicious, creamy and easy to make.

It is sweet corn season and I have been eating corn on the cob fresh from the garden nearly every day for the last few weeks. The abundance inspired me to make this delicious corn soup recipe using already boiled sweet corn. I was in the mood for some Thai flavors, so aromatics like lemongrass, ginger and garlic was married with coriander, cumin and coconut milk to make this amazing curried soup. If you have fresh corn from the garden, or even if you only have frozen corn or canned corn, you can make this easy soup in no time.

Ingredients:
2 cups of boiled corn, cut from the cob - can use frozen or canned if necessary.
1/2 red onion, chopped
1 green chili, seeded - more if you like it spicier
Two stalks of lemongrass, tender end, chopped finely
1 large or 2 regular cloves of garlic, chopped
1 inch ginger, chopped
1 medium potato, diced small
Juice of 1 lemon
1 tbsp coriander powder
1 tbsp cumin powder
1/4 tsp turmeric
1 12 oz can of coconut milk
1 tbsp sugar
salt to taste

Heat 1 tbsp of oil in a pot over a medium flame. Add the onions, green chili, lemongrass, garlic and ginger. Saute for a few minutes to soften the onions. Add a pinch of salt. Once softened, add in your dried spices. Mix and cook for about a minute until the spices release their aromas. Add in the diced potato. Add 3 cups tomato water (or vegetable broth). Add the corn. Simmer for 10 minutes until the potatoes are just tender. Add one 12 oz can of coconut milk. Mix well and simmer for another 5-10 minutes. Taste for seasoning. Turn off heat. Add juice of 1 lemon. If needed, add the sugar to balance the acidity of the soup. Puree the soup in a blender or using a stick blender until smooth and creamy. Add the soup back to the pot and reheat it to the desired temperature. Adjust the final seasoning. Plate and enjoy. Garnish with fresh cilantro.

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