Corn Cobs in Coconut Gravy

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

2 ears of corn
2 cups coconut milk
1 Tbsp. corn flour
1/2 cup water
2 cups chopped coriander
3 green Thai chiles, stemmed, seeded and chopped
2 tsp. cumin seeds
water to form paste
salt, to taste
1 tsp. sugar

Instructions:

Cut the ears of corn into 4 to 5 pieces and boil them in salted water until cooked, then set aside.

Pour the coconut milk into a saucepan.

In a small bowl, mix the corn flour and water until smooth. Add to the coconut milk and bring to a boil. In a food processor, puree the coriander, Thai chiles and cumin seeds until smooth, then add 1 tsp. of the water at a time until a smooth paste forms. Add to the boiling coconut milk, then slowly add the corn, salt and sugar. Bring to a boil and cook for 7-8 minutes.

Serve hot with rice.

Recipe from VegCooking.com.