I love thai red curry paste. I feel it gives a nice zippyness and flavor to any food. For those of you who are afraid of heat, don’t be. Used sparingly, it gives foods a really wonderful flavor so don’t be afraid. Thai Red Curry Corn and Scallion Pancakes are wonderful for an appetizer as well as a side dish. These are very low fat as well. So to see how they are made, keep reading.
Thai Red Curry Corn and Scallion Pancakes
Serves 4 (makes about 8 pancakes)
1 tbsp. Thai Red Curry Paste (less or more, depending upon your taste)
1 large egg
1 (15 oz) can of corn, drained
3-4 scallions (green onions, spring onions), sliced thinly
1/4 cup flour
1 tbsp. soy sauce
1 tbsp. lime juice
1/2 cup sweet red chili sauce for dipping
In a large mixing bowl add the egg and curry paste and mix well. To that, add in the corn, scallions, flour, lime juice and soy sauce. Combine ingredients.
In a large non stick skillet spray the pan with cooking spray and turn on heat to medium. Let pan get hot and drop 1/4 cupfuls of the batter onto the pan. Press down with the back of a spoon. Cook about 3 at a time and do not crowd the pan. Cook for about 1-2 minutes on each side making sure the pancakes are nicely browned but not burnt. This should make about 8 pancakes. Serve with the chili sauce.