Coconut Corn Curry 

Coconut Corn Curry 

SERVINGS

4

PREP TIME

10 Min

COOK TIME

10 Min

Warm and comforting, our one-pot coconut corn curry is a satisfying meal you can make in just 20 minutes. It calls for one can of our SteamCrisp® White Shoepeg Corn for ultimate convenience and crispy pops of texture. You’ll also love how this coconut corn curry recipe quickly comes together with shiitake mushrooms, broccoli florets and fragrant spices for an amazingly flavorful dish.
FEATURED PRODUCTS
Green Giant® SteamCrisp® White Shoepeg Corn

Green Giant® SteamCrisp® White Shoepeg Corn
WHERE TO BUY
Coconut Corn Curry 

FULL RECIPE

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® White Shoepeg Corn

Lists of ingredients:

  • 1 Tablespoon coconut oil
    1 small onion, finely chopped
    2 cloves garlic, minced
    1-inch piece ginger, grated
    1 cup sliced shiitake mushrooms
    2 cups vegetable broth
    1 can (15 ounces) coconut milk
    2 Tablespoons yellow curry powder
    1 Tablespoon light brown sugar
    2 cups broccoli florets
    1 can (11 ounces) Green Giant® SteamCrisp® White Shoepeg Whole Kernel Corn, drained
    Juice of ½ a lime
    Cooked jasmine rice for serving (optional)

STEPS

1 Heat coconut oil over medium in a Dutch oven or pot. Add onion, garlic, ginger and mushrooms. Sauté for 5 minutes, stirring regularly, until tender and fragrant.
2 Add vegetable broth, coconut milk, curry powder and brown sugar. Bring to a simmer and reduce heat to low. Stir in broccoli and corn. Simmer for 4-5 minutes, until broccoli is tender.
3 Stir in lime juice. Ladle into bowls to enjoy on its own or serve over cooked jasmine rice.

TIPS & TRICKS

This vegetable curry with coconut can also be made with a variety of vegetables instead of using broccoli. Try it with fresh green beans, pre-steamed carrots, shredded cabbage, or asparagus.

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® White Shoepeg Corn

  • 1 Tablespoon coconut oil
    1 small onion, finely chopped
    2 cloves garlic, minced
    1-inch piece ginger, grated
    1 cup sliced shiitake mushrooms
    2 cups vegetable broth
    1 can (15 ounces) coconut milk
    2 Tablespoons yellow curry powder
    1 Tablespoon light brown sugar
    2 cups broccoli florets
    1 can (11 ounces) Green Giant® SteamCrisp® White Shoepeg Whole Kernel Corn, drained
    Juice of ½ a lime
    Cooked jasmine rice for serving (optional)

1 Heat coconut oil over medium in a Dutch oven or pot. Add onion, garlic, ginger and mushrooms. Sauté for 5 minutes, stirring regularly, until tender and fragrant.
2 Add vegetable broth, coconut milk, curry powder and brown sugar. Bring to a simmer and reduce heat to low. Stir in broccoli and corn. Simmer for 4-5 minutes, until broccoli is tender.
3 Stir in lime juice. Ladle into bowls to enjoy on its own or serve over cooked jasmine rice.

Tips & Tricks

This vegetable curry with coconut can also be made with a variety of vegetables instead of using broccoli. Try it with fresh green beans, pre-steamed carrots, shredded cabbage, or asparagus.

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