In a large mixing bowl, combine the corn, cilantro, green onion, egg, coconut milk, ginger, garlic chili paste, and curry paste. Stir just unitl combined.
To the bowl, add the flour, salt, pepper, and baking powder. Stir to combine.
Heat 1 tbsp of coconut oil in a large skillet over medium heat. once hot, ¼ cup of the corn mixture to the skillet, then flatten the top slightly to form a round circle that is about ½ inch thick.
Allow the corn fritter to cook for about 2 minutes, or until the underside is golden brown, then flip and cook for an additional 2 minutes on the other side. (tip - Use a thin spatula, such as a fish spatula, to flip the corn friters. If they are falling apart when you try to flip them, then they aren't quite ready to flip.)
Repeat with the remaining corn mixture, adding additional coconut oil to the pan as neded.
Serve immediately with optional dipping sauce.
Nutrition information is only an estimate and does not include dipping sauce.