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.

By Tony Tan
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
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.


  • 2 tbsp vegetable oil
  • 2 red shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 20 gm ginger, finely chopped
  • 2 corn cobs, kernels removed
  • Small pinch ground turmeric
  • 400 ml coconut milk
  • Chopped coriander and steamed rice or cooked rice noodles (optional), to serve
  • Lime wedges and fresh curry leaves (optional), to serve


  • 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.