Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Start by grilling the
Corn Cobs (5 ears)
for about 5 minutes to give them a slight char.
Step 2
Heat your pot, one with a lid, on a medium flame and add the
Vegetable Oil (2 Tbsp)
. Then add the
Onion (1/2)
,
Garlic (3 cloves)
,
Curry Powder (2 Tbsp)
, and
Cumin Seeds (3/4 tsp)
, and drop the heat to as low as it will go. Cook for 2-3 minutes. Then add the
Scallions (1 bunch)
,
Fresh Thyme (4 sprigs)
, half of the
Fresh Parsley (1 Tbsp)
, and
Scotch Bonnet Pepper (1/2)
and cook on low for a further 2-3 minutes.
Step 3
Now crank-up the heat and add the
GOYA® Coconut Milk (1 1/4 cups)
, then bring to a boil.
Step 4
Cut the grilled corn into 1-inch pieces and add to the pot. Add the
Salt (1/2 tsp)
and mix well to coat the pieces of corn with that rich coconut curry base.
Step 5
Add the
Cherry Tomatoes (6)
, then cover the lid and bring to a boil. Reduce to a simmer once it comes to a boil and let it cook for about 10 minutes. If you are using sweet corn, the cooking time is much less than if using traditional Caribbean corn which is a bit tougher.
Step 6
Do remember to stir a couple times so every piece of corn gets coated with that tasty curry goodness. Taste for salt, adjust, top with
Fresh Parsley (1 Tbsp)
and you’re done. Serve and enjoy!
Rate & Review
{{id}}