Shrimp and Sweet Corn Curry | Oregonian Recipes

Ingredients

• 40 fresh or 60 frozen curry leaves (see note)
• 1 3-inch-long knob fresh ginger, peeled and roughly chopped
• 2 tablespoons frozen lemongrass paste (optional)
• 1 bunch fresh cilantro, leaves and soft stems
• 1 jalapeño or serrano chile, stemmed (and seeded for less heat, if desired)
• 3 tablespoons water
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon brown mustard seeds
• 15 fresh or 22 frozen curry leaves, roughly chopped
• 3 dried red chiles
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon asafetida powder (see note)
• 2 13 1/2-ounce cans coconut milk
• 1/2 cup whipping cream, half-and-half or milk
• 1 teaspoon kosher salt
• 4 cups fresh corn (from 4 to 6 ears) or frozen corn
• 2 pounds shrimp (16 to 20 count per pound), peeled and deveined
• 1/4 cup finely chopped fresh cilantro
• Hot cooked rice