Corn season is coming! And if you’re looking for some new recipes to try with your first batch of fresh corn here’s just the ticket. Thai flavored curry with coconut milk, lime leaves and fresh corn stock is an amazing combination that also keeps well. It even is great cold, with a squeeze of lime to ensure that you taste that spice.
I added shrimp for some protein but you could easily add tofu or some fresh mussels if you were looking for some decadence. The best part was how quickly this dish comes together; I made it in 25 minutes, before I left for work in the morning. It’s all about having the ingredients on hand in the pantry.
Thai Corn Chowder
1 tablespoon red Thai curry
2 tablespoons sunflower or safflower oil
2 cups fresh corn
1 can coconut milk
2 cups corn stock or other vegetable stock (corn cobs, shucked of corn, boiled in water for 30 minutes, drained)
3 kaffir lime leaves
1/2 red bell pepper, diced
2 tablespoons cilantro, minced
2 scallions, sliced in rounds
1 teaspoon fish sauce
1 1/2 teaspoons soy sauce
6 shrimp, deveined and deshelled
In large stock pot heat oil over medium heat and add curry paste, mashing to gently heat it in the oil. Once you begin to smell the paste, add the coconut milk, corn stock, and lime leaves and bring to boil. Add corn and return to boil. Add scallions, red pepper, fish sauce and soy sauce and simmer for 5 minutes. Add shrimp if using and cook until they curl up and turn pink, about 2-4 minutes. Stir in cilantro after removing from heat and serve.