Makai Paka | Creamy Coconut Corn Curry | Corn Kadi | Corn on the Cob with Gravy - Maa Kitchen Korner
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Ingredients:
3 ears of corn, small
1 onion, pureed
1 small tomato, pureed
400ml coconut milk, or as required
2-3 dried red chillies
1 bay leaf
3 green chillies
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp salt
1/4 tsp turmeric
1 tsp ginger garlic paste
Fresh coriander for garnishing
A few sticks of lemongrass
2 tbsp oil
1-2 tbsp + 1 cup water
MUSIC -
'Roller Derby' - iMovie, licensed by Apple
#makaipaka #cornonthecob #coconutcorncurry #maakitchenkorner #mkk
Curried Corn Soup (Thai inspired creamy coconut curry soup)
This curried corn soup recipe will satisfy anyone's craving. It is a Thai inspired creamy coconut curry soup flavored with lemongrass, green chilis, curry spices and lemon. It is so delicious, creamy and easy to make.
It is sweet corn season and I have been eating corn on the cob fresh from the garden nearly every day for the last few weeks. The abundance inspired me to make this delicious corn soup recipe using already boiled sweet corn. I was in the mood for some Thai flavors, so aromatics like lemongrass, ginger and garlic was married with coriander, cumin and coconut milk to make this amazing curried soup. If you have fresh corn from the garden, or even if you only have frozen corn or canned corn, you can make this easy soup in no time.
Ingredients:
2 cups of boiled corn, cut from the cob - can use frozen or canned if necessary.
1/2 red onion, chopped
1 green chili, seeded - more if you like it spicier
Two stalks of lemongrass, tender end, chopped finely
1 large or 2 regular cloves of garlic, chopped
1 inch ginger, chopped
1 medium potato, diced small
Juice of 1 lemon
1 tbsp coriander powder
1 tbsp cumin powder
1/4 tsp turmeric
1 12 oz can of coconut milk
1 tbsp sugar
salt to taste
Heat 1 tbsp of oil in a pot over a medium flame. Add the onions, green chili, lemongrass, garlic and ginger. Saute for a few minutes to soften the onions. Add a pinch of salt. Once softened, add in your dried spices. Mix and cook for about a minute until the spices release their aromas. Add in the diced potato. Add 3 cups tomato water (or vegetable broth). Add the corn. Simmer for 10 minutes until the potatoes are just tender. Add one 12 oz can of coconut milk. Mix well and simmer for another 5-10 minutes. Taste for seasoning. Turn off heat. Add juice of 1 lemon. If needed, add the sugar to balance the acidity of the soup. Puree the soup in a blender or using a stick blender until smooth and creamy. Add the soup back to the pot and reheat it to the desired temperature. Adjust the final seasoning. Plate and enjoy. Garnish with fresh cilantro.
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Butler Soy Curls:
Korean Gochugaru red chili:
Korean Gochujang chili paste:
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Maggi Seasoning Sauce:
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Nutritional Yeast: qnRxUAzxdUyoyZsGaW6q
TRINIDAD'S FAMOUS CURRY CORN : Caribbean STYLE Cooking
INGREDIENTS
- 4 large Corn Cubs cut into 1/2 inch pieces
- 2 tbsp homemade green seasoning
- 1 tbsp Cayenne pepper powder
- 1 tbsp garlic powder
- 1 tbsp all purpose seasoning
- 1/2 tbsp duck and goat curry powder
- 1 tbsp curry powder
- 1 tsp geera powder
- 1 tsp saffron powder
2 tbsp coconut oil
1 medium onion roughly chopped
3 pimento peppers chopped
1/2 small Scotch Bonnet pepper (optional)
1 tbsp salted butter ( golden ray)
1 tsp curry powder
1/2 tsp saffron powder
1 cup Coconut milk
Water (add until all corn pieces are covered with the water)
This easy recipe puts the 'YUM' IN TOM YUM SOUP
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN TOM YUM SOUP RECIPE TODAY!
LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin
Ingredients:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1 red onion
1 cup cherry tomatoes
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp maple butter
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro
Directions:
1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife
2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half
3. Roughly chop the galangal, red chili, and tear the line leaves with your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot
6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them, it's up to you)
10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot
11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes
12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done
13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
4 Easy Budget Recipes | Chicken Curry | Corn Soup | Tuna Pasta | Eggs
TUNA BROCCOLI TOMATO PASTA
1 CAN TUNA
1 CUP ONION
1 CUP BROCCOLI
1TSP CHILI
1TSP OREGANO
3 CUP COOKED PASTA
SALT PEPPER
TBSP OIL
PAPRIKA EGGS
3 EGGS
2 TOMATOES
1/2 CUP ONION
1/2 CUP BELL PEPPERS
SALT PEPPER
OIL
2TSP SWEET PAPRIKA
CHICKEN POTATO CURRY
500 GRAMS CHICKEN
1 LARGE POTATO
2 TOMATOES
1 CUP ONION
1TBSP GARLIC GINGER
1TSP SALT
4TSP CURRY POWDER
FRESH CHILLI
4TBSP OIL
SWEETCORN POTATO SOUP
3 CUPS POTATOES
250 GRAMS CORN (FROZEN OR CANNED)
1TSP SALT
1TSP PEPPER
1 CUP ONION
3TBSP OLIVE OIL
4 Easy Budget Recipes | Chicken Curry | Corn Soup | Tuna Pasta | Eggs
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The Ultimate Curry Corn #TastyTuesdays | CaribbeanPot.com
Please Support: Today it's all about the Coconut Curry Corn, a delightful vegetarian/vegan side dish. With simple step by step instructions from Chris De La Rosa, you'll master making curry corn.
For this vegan curry you'll need
5 corn
2-3 tablespoon veg oil
1/2 onion
3 cloves garlic
3/4 teaspoon cumin seeds
2 tablespoon curry powder (your fave)
1/2 scotch bonnet pepper
4 sprigs thyme
2 tablespoon parsley (chopped)
6-8 cherry tomatoes
1 1/4 cup coconut milk
1/2 teaspoon salt
2-3 scallions
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