| 13 | 24 | 161 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 9 min | 15 min | 12 |
| 2 cup | Coconut cream |
| 1 fruit | Lime |
| 5 clove(s) | Garlic |
| 2 green onion (stem) | Green onion |
| 43 gm | Sweetener, syrup, agave |
| 1 tbsp | Turmeric, powder |
| 1 tsp | Coriander, ground |
| 1 tsp | Cumin |
| 2 tsp | Salt |
| 1/2 tsp | Ginger, ground |
| 1/4 tsp | Cayenne pepper |
| 1/4 tsp | Black pepper |
| 1 stalk | Lemongrass |
1. Rinse green onions, lime, and lemongrass.
2. Chop green onions, garlic, and lemongrass into small pieces and add to skillet with 3 tbsp. of coconut cream.
3. Add turmeric, cumin, salt, coriander, cayenne, ginger, and pepper to the pan.
4. Sauté on medium heat until onion and garlic are slightly translucent and have begun releasing their aroma. Remove from heat.
5. Empty contents of skillet into blender with remaining ingredients and blend until smooth.
