I’m surprised at how much a lean cut of pork is versus chicken. I made this one with pork, but it can be done exactly the same way with chicken. I decided to put the pork chops on the grill first, to impart some extra flavor, before the stir-fry.
This is adapted from a Thai Coconut Soup recipe I used to make, but fresh corn is used as a thickener instead of cornstarch. This also means that less of the coconut milk is needed to give it a creamy consistency. And, best of all, it’s tasty and incredibly healthy.
I recall seeing this win the best dish on an episode of Top Chef last season, and I was waiting until I had good quality corn to make it. My in-laws have been bringing over massive amounts of corn straight from the farm lately, and I can’t possibly eat it all. Or can I? This is easy to make, and so good.