Get the Recipe
As always with our Cook the Book feature, we have five (5) copies of Masala Farm to give away this week.
Blame it on end-of-winter impatience but we cannot wait until corn season hits. And it's precisely this impatience that led us to the freezer section to stock up on frozen corn for this Shrimp and Sweet Corn Curry from Suvir Saran's Masala Farm.
Regardless of whether you're using summer-fresh or winter-frozen corn, this curry is pure genius: creamy, delicately spiced, and full of sweet notes that comfort and intrigue. The complexity comes from a bright green herb paste of ginger, cilantro, lemongrass, curry leaves and chiles cooked down with toasted spices coconut milk and just enough cream to add a velvety richness. The corn and shrimp are added in the final stages so they don't overcook and still retain all of their respective sweetness.
Why you should make this: Combining coconut milk and cream create an unrivaled richness that makes a lovely background for the shrimp and corn.
Next time we might think about: This curry was great with frozen corn so we can't even imagine how much better it will be come corn season.