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
In a food processor, grind the garlic, shallots, sambal and the spices into a course curry paste.
Pour the vegetable oil and 6 tsp. of the coconut milk in a large pot.
Cook on high heat until the coconut milk separates. Reduce heat and stir until the coconut milk begins to caramelize (2–3 min.)
Add the curry paste, lemongrass and galangal. Cook until fragrant (5–6 minutes).
Add remaining coconut milk, corn kernels, soybeans, tomatoes and fish sauce to the pot. Simmer (10 min.).
Add sugar and salt to taste.
Garnish with basil and serve.