Curried Peas and Corn
Cuisine: American
Author: Adapted from David Walzog
  • 1/8 Cup corn or vegetable oil
  • 1/2 Cup white onion, finely chopped
  • 1 Tablespoon garlic, thinly sliced
  • 1 Tablespoon Curry powder
  • 1/2 Cup white wine
  • 1 Cup whipping cream
  • 1 teaspoon fresh thyme, minced
  • 2 Cups corn kernels
  • 1 Cup fresh or defrosted frozen peas
  • 1 Tablespoon Thai basil, minced
  • Kosher salt, to taste
  1. Heat oil in pot.
  2. Add onions and garlic; sauté until soft but not brown.
  3. Stir in curry powder; cook until fragrant.
  4. Add wine, increase heat to high and bring to boil. Add cream; boil to reduce by a third.
  5. Add thyme and corn.
  6. Lower heat; cook gently until thickened.
  7. At service, add peas, basil and salt to taste; heat through.
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