- by Mary Edwards
We love the rich flavor of Thai red curry, and in this special corn cake and shrimp recipe, all those wonderful flavors of coconut, ginger, and spice come through beautifully. The corn cakes themselves feature cornmeal and popcorn (you read that right) to give this dish a playful touch. This dish inspired our squad of judges so much, it won Mary Edwards third place honors at the National Cornbread Cook-off in 2023.
Level
Advanced
Prep Time
15 minutes
Cook Time
20 minutes
Cook it With Our
Directions
- Preheat the oven to 400˚ F. Pour ¼ cup cooking oil in a 12 inch cast iron skillet and place in the oven to heat.
- In a small saucepan, whisk the coconut cream to blend well. In a bowl, mix together the box of cornbread mix, ½ cup of the coconut cream and the eggs. Stir in 3 tablespoons of green onion, 2 tablespoons of cilantro, grated ginger, corn, and popcorn. Once the skillet is fully heated, add the cornbread mixture and spread it evenly. Bake for 5 minutes and brush with oil; continue to bake for 7 to 10 minutes more.
- Make a pickled watermelon rind relish. Simmering water, rice wine vinegar, sugar, crystallized ginger, salt, and watermelon rind for 5 minutes. Remove from heat and just before serving add the remaining cilantro, mint, and Serrano.
- Add the red curry paste, butter, brown sugar, sliced ginger, fish sauce, and Sriracha to the remaining coconut cream in the saucepan. Simmer over low heat, stirring as needed, to thicken.
- In a bowl, add shrimp and ladle enough red curry sauce to coat. In a skillet, heat 2 to 3 tablespoons of oil and quickly saute the shrimp, turning once.
- To serve, flip the cornbread onto a large cutting board and use a biscuit cutter to cut circles. Divide curry sauce equally among serving dishes and top with 2 corn cakes and shrimp. Drain most of the liquid from the pickled watermelon rind and spoon on top. Sprinkle with the remaining green onion.
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