Cambodian Curried Corn

1/4 cup peanut oil
1 tablespoon sesame oil
1 tablespoon ground ginger
1 tablespoon green curry
1 can coconut milk, pulp only
2 cups white corn
1 clove garlic
1 tablespoon peanut butter
1 bunch scallions, chopped
1/2 cup lite or sweet soy sauce
2 oz. rice wine vinegar
salt and pepper to taste


Saute oils, ginger and curry with the garlic.
Add soy sauce, coconut and peanut butter.
Cover and cook over medium heat for about 2 minutes.
Add scallions and rice vinegar and remove from heat.
Saute corn with 4 tablespoons of sauce. Season to taste with salt and pepper.

Serve over couscous or rice and top with remaining sauce.
Go light (or sweet) on the soy sauce or this is much too salty.