Thai Coconut Corn Curry


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 corn, salt, olive oil and chili sauce to a 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.