Sweet Corn Coconut Sauce with Asian Aromatics
An unusual coconut sauce to serve with rice, prawns, mussels, chicken or noodles. Very easy to make yet full of deep, complex flavors. Heavily influenced by Thai and Vietnamese cooking.
Over a low flame, heat a stainless steel saucepan. Warm the Grapeseed oil in the pan for a few seconds. Add the shallots and sauté for about 30 seconds.
Add two cups of corn kernels, the coconut milk, the reserved corncobs, the lemon grass stalks, galangal, kaffir lime leaves, and white pepper.
Simmer for about 9 minutes. Don't let it reduce much. Remove from the heat and add the fish sauce.
Let the mixture sit for a while to absorb the flavors.
Take the corncobs, lemongrass, galangal, and lime leaves out of the saucepan and discard. Puree the mixture until smooth.
Heat the sauce in a saucepan and add the remaining corn to the pan.