Seared Shishito Peppers With Corn and Japanese Curry
Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from the Houston chef Chris Shepherd. It’s an intense, rich side dish for roast chicken, pork or a full-flavored fish like salmon or mackerel. If it’s not corn season, substitute frozen corn and shave a minute or two off the cooking time. In either case this dish comes together in a flash.
- Serves: 4 persons
- 1tablespoon neutral oil, such as sunflower or grapeseed
- 4ounces/2 packed cups whole shishito peppers
- 4cups fresh corn kernels (from 4 to 5 large ears corn)
- 3tablespoons Japanese curry paste (also called curry sauce mix)
- ½cup dry white wine
- 2tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
Step 1Heat a large sauté pan over high heat and add oil; let heat for 30 seconds. Add shishitos and let blister, tossing them in the pan, about 2 to 3 minutes. Add corn and cook, stirring, until lightly browned and tender, 2 to 3 minutes longer.
Step 2Lower heat to medium and add curry paste, white wine and butter. Cook until sauce begins to coat vegetables, 2 to 3 minutes. Season with salt and pepper to taste and serve immediately.