Corn ribs with Kooray spiced butter

• 1 portion (45 g or 3 tbsp) Kooray spice 'n easy organic Massaman Thai curry
• 6 corn cobs
• 125 g butter (vegan optional)
• 1 bunch cilantro
• 100 ml rice vinegar
• 2 red chilies
• oil (e.g. rapeseed oil)

1. Slice the chilies and mix them with the rice vinegar in a bowl. Let them steep.
2. Melt the butter in a pot over medium heat for 1–2 minutes. Stir in one portion of Kooray spice 'n easy and set aside.
3. Cut the corn cobs lengthwise into quarters.
4. Heat oil in a pot to 180 °C. Deep-fry the corn quarters one batch at a time for 3 minutes until golden brown and let drain.
5. Brush the corn ribs with the curry butter, arrange on a plate and top with chopped cilantro and the pickled chilies.

Try it, love it!