Corn and Green Peppers in Coconut Milk

About 3 cups, serving 4-6 as a side

Liz

I will admit, for a long time I really didn’t like coconut milk. Perhaps it was too many bad versions of curry laksa, but I found it added a certain richness I really just didn’t like. Since our trip to Singapore, though, I’ve really come to appreciate it as a key ingredient that really makes some dishes sparkle. The real trick is, like most recipes, to start with good quality coconut milk and work from there. I’m not one to make my own - coconuts are too hard to come by in NZ and hardly worth it when you do get one - so I rely on Kara or Samoa brand. Look for coconut milk made from Thai coconuts if possible - Thai coconuts are the sweetest, and usually the canned or cryovac’ed product is the best. This recipe is based on one from my cookbook, ’Vegetarian Cooking of the East’, by Madhur Jaffrey.

ingredients

2 cups whole kernel corn, from the cob or frozen (thawed if frozen)
1 green pepper (capsicum), diced
1 small onion, minced
1 clove garlic, crushed and minced
1/2 t. fresh ginger, peeling and minced
1/4 t. whole cumin seeds (or ground cumin, though the flavor will not be as bright)
1 T. oil (peanut or olive oil)
1/2 cup coconut milk (shake the can well before pouring out)
Fresh chili, to taste
Salt, to taste
Juice of 1/2 lime
Fresh coriander (cilantro), to taste

directions

In a small saute pan, heat the oil and add the garlic, ginger, and onion - stir a few minutes until the ingredients start to brown slightly. Add the cumin seeds (or ground cumin) and fry 1-2 minutes, until they start to give off a wonderful scent. Add the corn and fry another minute; now add the coconut milk and allow the mixture to come just to a light simmer. Remove from heat. Allow to cool slightly, and top with lime juice, chili, and coriander. Give it all a good stir, add salt to taste, and serve.

Source: Liz