Seared Shishito Peppers With Corn and Japanese Curry
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
191 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
Private Notes
Comments
My favorite is "S&B Golden Curry Sauce Mix Medium Hot." It's hot. So, add it little by little.
Shishito peppers are an important Japanese ingredient. They are becoming more common in US markets. They are sweet peppers, but not as sweet as colored Bell peppers. 90% of them have no discernible heat, but that 10th one will be VERY hot! I think of it as the Russian Roulette pepper. I grow my own Shishitoes, and bottle them in a ginger pickle. A lot of Japanese recipes actually call for them in this form. The closest equivalent I can think of would be long strips of Green Bell pepper.
Shishito peppers are nearly the same as padrone peppers. Padrone peppers seem to be more widely available. But, yeah, every so often, you will randomly get one that's so hot you think you're gonna die. Don't worry, you won't. It just feels like you will.
Instead of salt, try a dash of soy sauce
I love Melissa Clark but this recipe was off. We used the S&B Curry Paste, and the 1/2 cup of white wine and butter is totally insufficient to reconstitute it in the pan. We ended up with gunky corn, and I felt like the curry paste ruined what was a beautiful and fresh meal. The paste is also full of nasty stuff ("caramel color," oils, chemicals, high salt and sugar). I wouldn't have bought it but my husband went to the store ... We ended up adding about 3/4 of a cup water to make sauce.
I found the same to be true. Could have reduced the japanese curry paste by at least half for better balance.
I made this for my husband and me. The texture was wonderful, but I felt like 3 tablespoons of the curry paste was too much and too little liquids in the pan to help spread it. I had to add some water to the pan. I would definitely make this again but with 2 or maybe 1 tablespoon of curry instead.