corn curry
Usually, when I cook curry, I always put pork in it, but this time, I used the ingredients in the refrigerator and added glutinous corn instead of pork. The waxy corn harvested in summer is boiled, the grains are removed, and put in the freezer and used as a food ingredient.
2 serving
Within 15 minutes
배고픈엄마
Ingredients
  • Cooking oil
    3TS
  • onion
    2.5TS
  • Carrot
    1/2ea
  • Potato
    1ea
  • leek
    1handful
  • Corn
    1.5cup
  • Water
    3.5cup
  • Curry
    100g
Cooking Steps
STEP 1/7
Put 3 tablespoons of oil in a heated pan and shred 2 + 1/2 onions
STEP 2/7
Stir-fry the onions over low heat until they turn brown. This is a tip I learned from Mr. Baek
STEP 3/7
Then, cut 1/2 carrot, slice 1 potato, shake it in water, and remove starch and stir-fry it. Stir-fry shredded potatoes and carrots a little bit.
STEP 4/7
Boil it and add 1+1/2 cups of waxy corn, pour 3+1/2 cups of water, and bring to a boil. The water was poured into the two portions of the curry wrapper.
STEP 5/7
Then add 100g of curry powder and bring to a boil while stirring evenly.
STEP 6/7
Add a handful of chives cut into 3 to 4 centimeters long, stir evenly, and turn off the heat.
STEP 7/7
It's complete. Enjoy your meal with rice. It's very chewy and has a very good texture~~
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