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Shrimp and Sweet Corn Curry

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Shrimp and Sweet Corn Curry

Shrimp and Sweet Corn Curry
Ben Fink
Provided by:
total prep
Tiger shrimp are impressively massive, succulent, and sweet, and are a perfect marriage to the rich coconut milk and fresh corn in this curry recipe. That said, any size shrimp work, or eliminate them altogether and substitute peas, green beans, or even sliced baby eggplant. Serve this with basmati, jasmine, or sticky sushi rice. Or dunk a piece of crusty bread straight into the sauce.

Recipe courtesy of Masala Farm: Stories and Recipes from an Uncommon Life in the Country by Suvir Saran with Raquel Pelzel and Charlie Burd/Chronicle Books, 2012.


  • 40 fresh or 60 frozen curry leaves
  • 3-inch piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons frozen ground lemongrass paste (optional)
  • 1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems
  • 1 jalapeño or serrano chile, stemmed, and seeded for less heat
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon brown mustard seeds
  • 15 fresh or 22 frozen curry leaves, roughly chopped
  • 3 dried red chiles
  • 1/4 teaspoon ground tumeric
  • 1/8 teaspoon asafetida
  • 2 (13.5-ounce) cans coconut milk
  • 1/2 cup heavy cream, half-and-half, or milk
  • 1 teaspoon kosher salt
  • 4 cups fresh corn (from 4 to 6 ears) or frozen corn
  • 2 pounds tiger shrimp (16 to 20 shrimp per pound), peeled and deveined
  • 1/4 cup finely chopped fresh cilantro


  • To make the herb paste: Combine the curry leaves, ginger, lemongrass paste (if using), cilantro, jalapeño, and 3 tbsp water in the bowl of a food processor, and purée into a nearly smooth paste. Set aside.
  • To make the curry: Heat the canola oil, cumin seeds, and mustard seeds in a large pot over medium-high heat. Cook, stirring occasionally, until the cumin browns and becomes fragrant and the mustard seeds pop, 1 to 2 minutes. Add the curry leaves, chiles, turmeric, and asafetida, and cook, stirring, for 1 minute. Then stir in the herb paste, reduce the heat to low, and cook until the mixture is very fragrant, 2 to 3 minutes.
  • Pour in the coconut milk and the cream, stir, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, stir in the salt, and add the corn and shrimp. Simmer until the shrimp curl and are just cooked through, 2 to 4 minutes, stirring occasionally. Stir in the cilantro and serve.