1 tsp. cumin seeds - toasted and finely ground
2 tbsp. unsalted butter
1/4 cup green onions - minced
1 tbsp. ground coriander
1/8 tsp. cayenne pepper
1 tsp. curry powder
1 cup coconut milk
1/2 cup chicken stock
1 tsp. fresh lemon zest
1 1/2 lbs corn kernels
2 jalapeno peppers - roasted, peeled, seeded and diced
salt and pepper to taste
To toast the cumin seeds, place in a dry frying pan over medium heat. Stir until fragrant, about three minutes. Transfer to a spice grinder or mortar and pestle to grind.
In a large saucepan over medium heat, melt the butter. Add the green onions and saute around 5 minutes. Stir in the coriander, cumin, cayenne and curry powder - saute for 3 minutes more.
Add the coconut milk, stock lemon zest and corn. Simmer until liquid has evaporated and looks thickened - more like a sauce for the vegetables, not a soup. Add the chilies and season with salt and pepper to taste.