Serious Eats: Recipes

Suvir Saran's Shrimp and Sweet Corn Curry

[Photograph: Ben Fink]

Regardless of whether you're using summer fresh or winter frozen corn, this curry is pure genuis; creamy, delicately spiced, and fill 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 with down toasted spices coconut milk and just enough cream to add a velvety richness. The corn and shrimp are added in the final stages, making sure that neither overcook and retain all of their respective sweetness.

Reprinted with permission from Masala Farm by Suvir Saran. Copyright © 2012. Published by Chronicle Books. Available wherever books are sold. All rights reserved.

Printed from

© Serious Eats