Description Edit

Ingredients Edit

Directions Edit

  1. Melt the butter in a heavy saucepan. Add the Onion and garlic and saute them until golden. Add the corn. Combine the cornstarch with 1 cup of the coconut milk, stirring well, then add it to the mixture along with the tomato,pimentos, curry, salt and pepper.
  2. Cook uncovered, stirring often until the juice is absorbed. Add the remaining coconut milk and the lemon juice. Stir. Garnish with the parsley and serve.
  3. Serves 8 to 10.

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