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Regardless of whether you're using summer fresh or winter frozen corn, this curry is pure genuis; creamy, delicately spiced, and fill of sweet notes that comfort and intrigue. The complexity comes from a bright green herb paste of ginger, cilantro, lemongrass, curry leaves and chiles cooked with down toasted spices coconut milk and just enough cream to add a velvety richness. The corn and shrimp are added in the final stages, making sure that neither overcook and retain all of their respective sweetness.
serves 6, active time 35 minutes, total time 35 minutes
Herb Paste:
40 fresh or 60 frozen curry leaves
3-inch piece fresh ginger, peeled and roughly chopped
2 tablespoons frozen ground lemongrass paste (optional)
1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems
1 jalapeño or serrano chile, stemmed, and seeded for less heat
Curry
3 tablespoons canola 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
Two 13 1/2-ounce cans coconut milk
1/2 cup heavy cream, half-and-half, or milk
1 teaspoon kosher salt
4 cups fresh corn (from 4 to 6 ears) or frozen corn
2 pounds tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined
1/4 cup finely chopped fresh cilantro
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1st Keep
 nblackler
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