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Corn curry in banana leaf — cropped photograph of the dish

Thailand

Corn curry in banana leaf

Corn curry in banana leaf

Corn curry in banana leaf

A southern Thai curry in which corn, coconut and red curry paste cook gently inside a grilled banana-leaf parcel.

A southern Thai curry in which corn, coconut and red curry paste cook gently inside a grilled banana-leaf parcel.

A southern Thai curry in which corn, coconut and red curry paste cook gently inside a grilled banana-leaf parcel.

Prep time
10 min
Cook time
20 min
Difficulty
Easy

Ingredients

Quantities adjust automatically.

2 servings
  • 1 7 cm pieceround turmeric
  • 2 tspred curry paste
  • 175 gcorn kernels
  • 40 gfreshly grated coconut or unsweetened dried coconut
  • 1 pinchsalt
  • 2 piecesbanana leaves, about 20 × 23 cm

Method

  1. Before starting, make sure the charcoal is white-hot or preheat the oven grill to 200°C.
  2. Using a mortar and pestle, grind the round turmeric to a fine paste, then work in the red curry paste. Add the corn kernels, coconut and salt. Pound until the mixture becomes sticky.
  3. Lay the two pieces of banana leaf back to back on the work surface, with the shiny sides facing outwards.
  4. Place the curry in the centre and flatten it slightly to make wrapping easier. Fold the sides of the leaves over the curry, then fold in the ends and secure the parcel with a toothpick.
  5. Grill the parcels over low heat for 8 minutes on each side, until the curry is cooked. Open the parcels and serve.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.