Ingredients

• 4 small chile peppers (such as Thai bird)
• 10 fresh curry leaves
• ½ cup cilantro leaves
• 1 cup fresh coconut, off the shell, cut into 2” pieces (If the skin can be removed it is preferable, but it can be a difficult task); or use frozen grated coconut
• 3" piece of fresh ginger, cut into 1” slices
• 14 oz can of coconut milk
• 1 tsp lemon juice
• ½ tsp salt

* Coconut Oil-Ginger-Mustard Seed Mixture

• 2 tbsp whole mustard seeds
• 2 tbsp coconut oil
• 1 tsp ginger, minced

Special Equipment

• blender

How-to