Friday, April 27, 2018

Green Curry Sauce

Yield: 2 1/2 cups

2 tbsp coconut oil
1/2 yellow onion, chopped
2 stalks lemongrass, exterior removed and chopped (about ¼ cup)
3 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp fresh turmeric, minced (or 2 tsp ground)
1 bunch cilantro, roughly chopped
1 can coconut milk
salt and pepper, to taste
2 limes, juiced

1. In a heavy-bottomed pot, heat the coconut oil over medium-high heat. When hot, add the onions and sauté for 5 minutes, or until translucent, stirring occasionally.
2. Add the lemongrass, garlic, ginger, turmeric, and cilantro to the pan and cook for 3 minutes, stirring.
3. Add the coconut milk and salt and pepper, turn down to a simmer, and cook for 5 minutes. Remove from heat and let cool for a few minutes.
4. Add the lime juice.
5. Transfer to a blender and blend on high until well incorporated.

No comments:

Post a Comment