Fast Recipes

Sweetcorn with coconut milk

Part soup, part gentle curry, this brothy-y recipe is best served with rice and noodles. Add curry leaves and fish sauce for extra dimension.
Sweetcorn with coconut milkChris Chen

My mother used to make this dish whenever corn was in season – we don’t know where she got the recipe, probably a Malay neighbour. A rustic dish, it is subtly flavoured and totally addictive. It’s great with rice, noodles and even on toast – sometimes I pop in curry leaves and fish sauce for variation.



1.Heat oil in a wok or large frying pan over medium heat. Add shallot, garlic and ginger, and stir until slightly softened (1-2 minutes). Add corn and turmeric, cook, stirring, until fragrant (1 minute), then add coconut milk and stir to combine.
2.Gently bring to the boil, then reduce heat to low and simmer until corn is tender (3-4 minutes). Season to taste with salt, top with coriander, and serve with rice or noodles, lime wedges and curry leaves.

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