Homemade Sweet Corn & Ginger Wontons

• Reserve ½ cup corn (1 cup for 4 servings) in a medium bowl. Set aside for use in Step 3.  • Heat a drizzle of oil in a large, preferrably nonstick, pan over medium-high heat (for 4, we suggest a large, high sided pan). Add garlic, ginger, and remaining corn to hot pan. Season with salt and pepper. Cook, stirring occasionally, until corn begins to slightly char, 4-5 minutes.  

• Carefully transfer corn mixture to blender (reserve pan for use in Step 5). Add crème fraîche and 2 stock concentrates (4 for 4 servings); blend until mostly smooth, scraping down the sides as needed, 30-60 seconds.  • Transfer blended corn mixture to bowl with reserved corn. Stir to combine. Season to taste with salt and pepper. 

• Bring a large pot of salted water to a boil. • Meanwhile, on a clean work surface, working one at a time, add ½ TBSP corn filling to the center of each wonton wrapper, leaving a ¼-inch border around the edges.   • Using your fingers, lightly brush edges of wrapper with water. Fold wrapper in half over filling to form a rectangle; pinch well to seal. Repeat with remaining wrappers to form 20 wontons (40 wontons for 4 servings) (cover filled wontons and remaining wrappers with a damp paper towel as you work to keep them from drying out). TIP: You'll have wonton wrappers left over—they freeze well for up to three months! Wrap tightly in plastic wrap and store in a freezer-friendly plastic bag. 

• Heat a large drizzle of oil in pan used for corn over medium-high heat. Add onion and green beans to hot pan. Cook, stirring occasionally, until onion begin to soften, 4-5 minutes.  • Add half the curry powder (all the curry powder for 4 servings); cook, stirring constantly, until fragrant, about 30 seconds.  • Add coconut milk (thoroughly shake coconut milk in container before opening) and ¼ cup water (½ cup water for 4). Stir in chili sauce, remaining stock concentrate, juice from half the lime, and half the cilantro. Bring to a simmer and cook, stirring constantly, until curry is creamy and thickened slighty, 60-90 seconds. Remove from heat (you'll add more to the pan in Step 6). 

• Once water is boiling, carefully add wontons to pot. Stir. Cook until wontons are tender, 60-90 seconds. Drain. • Transfer drained wontons to pan with curry sauce; gently stir until wontons are thoroughly coated in sauce. TIP: Cooked wontons are delicate—stir carefully to avoid breaking.