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Shrimp And Sweet Corn Curry

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Shrimp And Sweet Corn Curry

Ingredients

  • 40 fresh or 60 frozen curry leaves
  • 3-inch piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons frozen ground lemongrass paste (optional)
  • 1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems
  • 1 jalapeño or serrano chile, stemmed, and seeded for less heat
  • curry
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon brown mustard seeds
  • 15 fresh or 22 frozen curry leaves, roughly chopped
  • 3 dried red chiles
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon asafetida
  • two 13 1/2-ounce cans coconut milk
  • 1/2 cup heavy cream, half-and-half, or milk
  • 1 teaspoon kosher salt
  • 4 cups fresh corn (from 4 to 6 ears) or frozen corn
  • 2 pounds tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined
  • 1/4 cup finely chopped fresh cilantro
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Published 2014-09-09 12:38:05 (2 years ago).

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