Corn and Edamame Curry
Edamame (fresh soybeans) are both delicious and very rich in protein. This recipe combines the flavors of Indonesia with a classic Indian spice blend. Serve with rice and a sambal or chutney.
Ingredients
- 2 shallots
- 2 tsp sambal oelek
- 1 clove garlic
- 1 ½ cup coconut milk
- 4 tsp vegetable oil
- 2 tsp Satay Spices, ground
- 2 tsp Madras curry, ground
- 2 tsp fresh ginger, grated
- ½ branch lemongrass
- 1 cup corn kernels
- 1 piece fresh galangal (optional)
- 1 cup shelled edamame (fresh soybeans)
- 2 tomatoes, diced
- 4 tsp fish sauce
- Fresh basil leaves, torn
Method
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1
In a food processor, grind the garlic, shallots, sambal and the spices into a course curry paste.
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2
Pour the vegetable oil and 6 tsp. of the coconut milk in a large pot.
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3
Cook on high heat until the coconut milk separates. Reduce heat and stir until the coconut milk begins to caramelize (2–3 min.)
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4
Add the curry paste, lemongrass and galangal. Cook until fragrant (5–6 minutes).
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5
Add remaining coconut milk, corn kernels, soybeans, tomatoes and fish sauce to the pot. Simmer (10 min.).
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6
Add sugar and salt to taste.
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7
Garnish with basil and serve.
