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16Ingredients
10Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/2 tsp. coriander seed (or ground coriander)
- 1 tsp. cumin seed (or ground cumin)
- 1/2 tsp. black peppercorns (or 1/2 tsp ground black pepper)
- 1 red bell pepper (seeds removed and chopped)
- 4 red chilies (more or less depending on preferred heat | I used cherry bomb, but Thai red chilies are preferred, stems removed)
- 1 stalk lemongrass (root and tip trimmed, then chopped)
- 1 Tbsp. fresh ginger (or galangal, or 1-2 tsp ground ginger)
- 3 cloves garlic (skins removed)
- 1 Tbsp. fresh turmeric (or 1 tsp ground turmeric)
- 1/2 tsp. sea salt (plus more to taste)
- 3 Tbsp. lemon juice
- 1 lime (zested and juiced, ~45 ml juice)
- 6 green onions
- 1/2 cup shallot
- 3 Tbsp. avocado oil (sub water if avoiding fat)
- 1 Tbsp. maple syrup (or coconut sugar, to balance heat)
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