Green Curry

Health Highlights

Ingredients

2 tbsp	Coconut oil
1/2 large	Yellow onion (chopped)
3 stalk	Lemongrass (exterior removed and chopped (about 1/4 cup))
1 1/2 tbsp minced	Ginger root (fresh)
1 1/2 tbsp, minced	Turmeric root (fresh)
3 clove(s)	Garlic (minced)
1 cup	Cilantro (coriander) (including stem ends roughly chopped and the tops reserved)
1 can(s) (13.5 oz)	Coconut milk, sweetened (either thickener-free or homemade))
1/2 tsp	Sea salt, fine (sea)
2 whole lime(s)	Lime juice (fresh) (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.

Calories 165

Calories from fat 85

Calories from saturated fat 71

Total Fat 9.4 g

Saturated Fat 7.9 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 0.5 g

Cholesterol 0

Sodium 249 mg

Potassium 466 mg

Total Carbohydrate 18.8 g

Dietary Fiber 1.1 g

Sugars 3.7 g

Protein 1.6 g

Vegetables

0.7