5 minute thai coconut curry

5-Minute Thai Coconut Corn Curry


  • 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


  1. 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.