Thai Coconut Corn Curry


Recipe by Danielle Omar with Food Confidence 

Serves 2

1 can light coconut milk
2 tbsp thai chili sauce
1 small garlic clove (chopped)
1⁄4 tsp salt
juice from half a lime
1 tsp olive oil
fresh cilantro (for garnish)
2 tsp lemon grass (optional)

Add drained Libby's® Whole Kernel Sweet Corn, salt, olive oil and chili sauce to small saucepan and heat for 2-3 minutes.

After heating, transfer ingredients to blender and add garlic, lime juice, coconut milk, and lemongrass, if using. Blend until well combined.

Sprinkle the curry with chopped cilantro, if desired.