This delicious vegan, gluten-free Thai-inspired coconut corn curry will take you 5 minutes to make from blender to bowl!
I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe
I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the
contest. I was not compensated for my time.
Admittedly, I am not a canned vegetable type of gal. I’ve had the occasional canned corn or peas, but typically I go for fresh or frozen. So when I was asked to review Libby’s new vegetable pouches for Recipe Redux, I was intrigued and thought I would give them a try. The challenge was to make an appetizer, soup, salad or other side dish in 10 minutes or less using these new Libby’s Vegetable Pouches. They sent me samples of the sweet peas, green beans and sweet corn. I wasn’t a huge fan of the sweet peas when I saw they had 6 grams of sugar per serving. Yes, that means that for every 1/2 cup of peas, they added over a teaspoon of sugar. Aren’t peas sweet enough? I guess not.
With the peas off the table, that left the (naturally) sweet corn and the green beans. I decided to go with the corn. What I love about this recipe is that it literally takes 5 minutes from your blender to your table using basic pantry staples: corn, Thai chili paste, coconut milk, garlic and lime. How easy is that? If you love Thai flavor, I think you will love this quick and satisfying Thai Coconut Corn Curry. I tested it a couple of times using two types of Thai chili paste. You can do this, too….whatever Thai curry paste or sauce you find in your grocery store will work.
First, I used this jar of Trader Joe’s vegan Thai Curry Paste I had bought a while back. I heated it with a bit of olive oil. It was easy to work with and had a bold, spicy Thai flavor.
Assuming that none of you would have the dry paste, I also tested this pre-made sauce version. Honestly, I couldn’t tell the difference. They were both super tasty and equally simple.
The Libby’s pouches are also pretty simple. You just pop them in the microwave and they are done in less than 2 minutes. I don’t microwave food in plastic containers or bags so I poured the corn into a bowl to heat and it worked out just fine. I just had to heat it a bit longer. Some other benefits of using these Libby pouches versus cans is that they’re easy to open (no can opener needed), they take up less space in your pantry, they are more environmentally friendly (they use 75% less energy to produce and reduce waste), and they are travel friendly,too.
It’s important to mention that the packaging is made with “BPA non-intent materials.” This means that BPA has not been intentionally added to the lining, but there could still be trace amounts of BPA from cross contamination during production and because of shared equipment. This new packaging is a step in the right direction by the food industry to limit the use of BPA and in my opinion worth noting.
So if you’re looking for a warm and comforting soup that you can literally whip up in 5 minutes, then try this easy Thai Coconut Corn Curry. Here’s how to make it:
5-Minute Thai Coconut Corn Curry
Ingredients
- 1 pouch Libby's sweet corn about 1 1/2 cups
- 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
Instructions
- Heat corn in microwave. Add to small sauce pan with salt, olive oil and chili sauce. Heat for about 2-3 minutes. Transfer to blender and add garlic, lime juice, coconut milk, and lemongrass, if using. Blend until well combined. Serve with chopped cilantro.
