Seared Shish*to Peppers With Corn and Japanese Curry Recipe (2024)

My favorite is "S&B Golden Curry Sauce Mix Medium Hot." It's hot. So, add it little by little.

Shish*to peppers are nearly the same as padrone peppers. Padrone peppers seem to be more widely available.But, yeah, every so often, you will randomly get one that's so hot you think you're gonna die. Don't worry, you won't. It just feels like you will.

Our local Trader joe’s sells them in the refrigerated section. If you have one nearby, see if yours carries them as well.

Shish*to peppers are an important Japanese ingredient. They are becoming more common in US markets. They are sweet peppers, but not as sweet as colored Bell peppers. 90% of them have no discernible heat, but that 10th one will be VERY hot! I think of it as the Russian Roulette pepper. I grow my own Shish*toes, and bottle them in a ginger pickle. A lot of Japanese recipes actually call for them in this form. The closest equivalent I can think of would be long strips of Green Bell pepper.

Really tasty dish. Easy to make Japanese curry paste by searching for "Japanese curry paste" on the web... basically roux, curry, garam masala, and cayenne.

When I check the ingredients at my local Japanese market, Nijia, I find that virtually everything has MSG. I believe that if you're MSG averse this isn't the recipe for you. Personally, I have no problem with MSG.

I made this for my husband and me. The texture was wonderful, but I felt like 3 tablespoons of the curry paste was too much and too little liquids in the pan to help spread it. I had to add some water to the pan. I would definitely make this again but with 2 or maybe 1 tablespoon of curry instead.

Such a fantastic combination of flavors! This is a great recipe and I’ve made it 3 times already. It’s in the family rotation now. I will say that I prefer it without the wine. And it works with different peppers if you can’t find shish*tos. Poblanos and seeded Serranos worked well for me also.

This was a great dish. I used the Medium and it was the perfect amount of spice, but for most I feel like the medium would be on the spicier side. I sectioned the peppers into 1-1.5in sections to make it manageable without a knife.

I've never cooked with Japanese curry paste before this recipe and I'm hooked! Everything about this dish was fantastic :)

I used Thai hot paste

This was very good. I made my own curry rub (Serious Eats) and mixed in a quick roux before adding it to the dish with white wine. Doubled the amount of peppers because they are good ! Served with white rice and roasted salmon. Used all vegetable oil as at last minute I had a vegan join us for dinner. I imagine this would also be delicious with butter addition.

Really tasty dish. Easy to make Japanese curry paste by searching for "Japanese curry paste" on the web... basically roux, curry, garam masala, and cayenne.

Excellent! I did not have Japanese curry paste so used green Thai curry blend (powder) which is mild and slightly sweet the 1st time. Well received. The second time bought Japanese curry powder and the Green Thai Curry blend and used 1 tablespoon of the Japanese curry and 2 of the Thai Curry blend. Just the right spiciness for us. Also add more shish*to as I have a bumper crop.

Made this without wine & spices, just simple oil & butter & salt.

Didn't have enough fresh corn and no frozen in the freezer so I subbed in fresh tomatoes. Very tasty! It was a bit soupier so I served it on a bed of rice.

I happened to find these peppers after reading this recipe and made it pretty much as written except I added a little sliced leftover steak and smoked Basmati rice for a great one dish meal.

Very delicious! I substituted Rendezvous BBQ seasoning for the curry powder

Hey. Ok so I am blessed with 99 Tanch nearby and Mitsua. There are over 40 types of curry sauce. Could you be more specific please?

Is there a possible substitute for shish*to peppers? I’d love to try this.