Seared Shishito Peppers With Corn and Japanese Curry

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.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat 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.
  2. Step 2

    Lower 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.