Ingredients with Measurements:
- 2 cups of corn kernels
- 1 tablespoon of olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of coconut milk
- 1/2 cup of vegetable broth
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 1 tablespoon of fresh lime juice
- 1/4 cup of fresh cilantro, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
2. Add the corn kernels to the skillet and cook for another 5 minutes, stirring occasionally.
3. Add the curry powder, ground cumin, ground coriander, turmeric, paprika, salt, and black pepper to the skillet. Stir well to combine and cook for 1-2 minutes until fragrant.
4. Pour the can of coconut milk and vegetable broth into the skillet and stir well to combine. Bring the mixture to a simmer and cook for 10-15 minutes until the sauce has thickened slightly.
5. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the skillet and stir well to combine. Cook for another 2-3 minutes until the sauce has thickened.
6. Remove the skillet from the heat and let it cool for a few minutes. Transfer the sauce to a blender or food processor and blend until smooth.
7. Return the sauce to the skillet and stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning if necessary.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 170
- Fat: 12g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- You can use frozen corn kernels instead of fresh corn.
- You can use chicken broth instead of vegetable broth.
- You can use lemon juice instead of lime juice.
- You can use parsley instead of cilantro.
Variations:
- You can add diced bell peppers or jalapeños to the sauce for extra flavor and heat.
- You can use different spices such as garam masala or chili powder to customize the flavor of the sauce.
- You can add cooked chicken or shrimp to the sauce for a complete meal.
Tips and tricks:
- Make sure to cook the spices in the skillet before adding the liquid ingredients to enhance their flavor.
- Use a blender or food processor to make the sauce smooth and creamy.
- Adjust the seasoning to your taste by adding more salt, pepper, or lime juice.
Storage instructions:
- Store the leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce over grilled chicken, fish, or tofu.
- Use the sauce as a dip for vegetables or pita chips.
- Drizzle the sauce over roasted vegetables or rice bowls.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Serve the sauce with steamed rice or quinoa.
- Pair the sauce with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth or coconut milk to thin it out.
- If the sauce is too thin, whisk together more cornstarch and water and add it to the skillet.
Food safety advice:
- Make sure to cook the sauce to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Curry is a popular spice blend used in Indian and Southeast Asian cuisine. It typically includes spices such as turmeric, cumin, coriander, and ginger.
Flavor profiles:
- This curry corn sauce has a creamy and slightly sweet flavor from the coconut milk and corn, with a spicy kick from the curry powder and other spices.
Serving suggestions:
- Serve the sauce warm or at room temperature.
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