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Corn and Edamame Curry

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.


  • 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


  1. 1

    In a food processor, grind the garlic, shallots, sambal and the spices into a course curry paste.

  2. 2

    Pour the vegetable oil and 6 tsp. of the coconut milk in a large pot.

  3. 3

    Cook on high heat until the coconut milk separates. Reduce heat and stir until the coconut milk begins to caramelize (2–3 min.)

  4. 4

    Add the curry paste, lemongrass and galangal. Cook until fragrant (5–6 minutes).

  5. 5

    Add remaining coconut milk, corn kernels, soybeans, tomatoes and fish sauce to the pot. Simmer (10 min.).

  6. 6

    Add sugar and salt to taste.

  7. 7

    Garnish with basil and serve.