Ingredients:
1 tablespoon butter
1 medium onions, coarsely chopped
1 garlic cloves, minced
1/2 teaspoon curry powder ( hot Madras type)
5 cups corn, cut from cob or 5 cups frozen corn
1/2 teaspoon cornstarch
1 cup coconut milk
2 medium tomatoes, peeled, seeded, and coarsely chopped
salt
pepper, freshly ground
Directions:
Heat butter in saucepan over medium heat until foaming. Add onion and garlic to butter. Cook until lightly browned, stirring occasionally.
Add curry powder, stirring to coat the onions well. Add corn, stir, and continue to cook.
In a small bowl, add the coconut milk slowly to the cornstarch, stirring to prevent lumps. Add this mixture to the corn mixture, stirring well.
Add remaining ingredients. Lower heat, and cook for about 7 minutes, stirring occasionally. The coconut milk should be mostly absorbed.
Serve warm.
Servings: 6-8
Time preparation: 20 min.
Time total: 35 min.