Green Curry
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
  1. 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.
  2. 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.
  3. Add the coconut milk and sea salt, turn down to a simmer, and cook for 10 minutes.
  4. Turn off the heat and set aside for a few minutes to cool.
  5. 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.
  6. 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