Coconut Corn Shrimp Curry

Ingredients

• 2 corn cobs
• 1 (14oz) can coconut milk
• 3 tbsp olive oil, divided
• 20–25 medium shrimp, peeled, tail on, deveined
• ½ tbsp lemongrass, minced
• 4 garlic cloves, minced
• ½ tsp turmeric
• ½ tsp chili flakes
• ½ tsp kosher salt
• Juice of ½ lime
• Fresh cilantro, mint, and lime wedges to serve

Recipe

1. Remove corn kernels from the cobs. Place kernels in a blender with the coconut milk and blend until smooth. Pour into a pot over medium-low heat and add the cobs. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally.
2. Meanwhile, pat shrimp dry. Toss with 1 tbsp olive oil, lemongrass, garlic, turmeric, chili flakes, and salt.
3. Remove the corn cobs from the broth. If too thick, stir in water ¼ cup at a time.
4. Heat 2 tbsp olive oil in a skillet over medium heat. Lay shrimp with aromatics in an even layer and cook on one side 3–4 minutes. Stir in the corn broth and flip the shrimp. Bring to a simmer and cook 3–4 minutes.
5. Remove from heat, adjust seasoning, and stir in lime juice. Serve over rice with cilantro, mint, and lime wedges.