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.

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