4-6 corn on the cob
Big leaf and small leaf thyme
3 garlic cloves finely chopped
1 onion finely chopped
Pimento 4 different colours finely chopped
1 hot pepper
1 can coconut milk
1 tablespoon curry powder
2 tablespoons oil
Put the pig tails in a pressure pot and allow to tenderize. In the meantime cut up the each corn into small pieces.
Put a large pot on the stove to hot. Pour in the oil to hot. Add the finely chopped garlic onion and pimento and allow to saute for a few minutes.
Add the curry powder and allow to fry up with the garlic, onion and pimento peppers.
Add the corn and pigtail. Mix well to ensure that the curry to coat these ingredients.
Pour in the coconut milk, whole hot pepper and add the green herbs. Allow the corn to cook and absorb the flavours of the coconut milk and herbs.