Green Curry
Author: Mickey Trescott
Prep time:
Cook time:
Total time:
Serves: 2½ cups
- 2 tbsp coconut oil
- ½ large yellow onion, chopped
- 3-4 stalks lemongrass, exterior removed and chopped (about ¼ cup)
- 1½ tbsp minced fresh ginger
- 1½ tbsp minced fresh turmeric
- 3 cloves garlic, minced
- 1 bunch cilantro, ⅔ cup including stem ends roughly chopped and the tops reserved
- 1 can coconut milk (either thickener-free or homemade)
- ½ tsp sea salt
- 2 limes, juiced
- Heat the coconut oil in the bottom of a skillet or heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onions and sauté for 7 minutes, until translucent, stirring occasionally.
- Add the lemongrass, ginger, turmeric, garlic, and cilantro (2/3 of the bunch including the stem ends) to the pan and cook for 3 minutes, stirring.
- Add the coconut milk and sea salt, turn down to a simmer, and cook for 10 minutes.
- Turn off the heat and set aside for a few minutes to cool.
- When the mixture is cool enough to handle, add the lime juice and transfer to a blender. Blend on high until well incorporated, for 60 seconds or so.
- Add salt to taste and serve with protein of your choice garnished with remaining cilantro leaves.
Keeps a week in the refrigerator and freezes well!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/green-curry/
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