Thai Coconut Corn Curry
Thai Coconut Corn Curry
Recipe by Danielle Omar with Food Confidence
SERVINGS
2
PREP TIME
5 Min
COOK TIME
5 Min
FEATURED PRODUCTS
Ingredients
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained (reserve 2 tablespoons for garnish)
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons thai chili sauce
1/4 teaspoon salt
1 can (13.5 oz.) coconut milk
2 tablespoons lime juice
2 teaspoons lemongrass
2 teaspoons chopped fresh parsley (for garnish)
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained (reserve 2 tablespoons for garnish)
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons thai chili sauce
1/4 teaspoon salt
1 can (13.5 oz.) coconut milk
2 tablespoons lime juice
2 teaspoons lemongrass
2 teaspoons chopped fresh parsley (for garnish)
Instructions
- In medium saucepan, add corn, garlic, oil, chili sauce, and salt. Heat 5 minutes over medium.
- Transfer to a blender. Add coconut milk, lime juice, and lemongrass. Blend until well combined.
- Divide soup between two bowls. Top with reserved corn and parsley.
- In medium saucepan, add corn, garlic, oil, chili sauce, and salt. Heat 5 minutes over medium.
- Transfer to a blender. Add coconut milk, lime juice, and lemongrass. Blend until well combined.
- Divide soup between two bowls. Top with reserved corn and parsley.
