1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic Massaman Thai curry, 6 corn cobs, 125 gr butter (optional vegan), 1 bunch of coriander, 100 ml rice vinegar, 2 red chilies, oil (e.g. canola oil)

Add sliced chilies with rice vinegar to a bowl and let the mixture marinade. Melt butter in a saucepan over medium heat for 1 - 2 minutes until completely dissolved. Add a portion of Kooray spice ‘n easy to the liquid butter, mix and set aside. Cut the corn cobs into oblong quarters. In a pot, heat up oil to 180 degrees and deep fry the corn cob quarters one by one for about 3 minutes until golden brown. Finally, brush the corn ribs with the liquid Kooray spiced butter, arrange them on a plate and top with a handful of chopped coriander and pickled chilies. Try it, love it!