Ingredients
Quantities for 3 servings.
Servings:(recipe makes 3)
Method
- 1Heat oil, fry onion till translucent; add ginger and garlic.
- 2Stir in curry paste, toast 60 seconds till fragrant.
- 3Add corn (reserve 0.5 cup for garnish) and stock; gently bubble 12 minutes.
- 4Blend smooth with an immersion blender.
- 5Stir in coconut milk, reserved corn, soy and palm sugar; warm 3 minutes.
- 6Off heat, add lime juice; ladle into bowls, scatter coriander and red chilli.
About this recipe
Already vegan; coconut milk and sweet corn carry the body.
