Red Meat Allergy Friendly Fresh Coconut-Curry Herb Oil
Total time35 min
Prep time10 min
Cook time10 min
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Learn more →Ingredients
8 servings
- ½ cup virgin coconut oil
- 1 tsp curry powder
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
- 3 tbsp fresh cilantro leaves, roughly torn
- 2 tbsp fresh mint leaves, roughly torn
- 1 tbsp fresh lime juice
- 1 tsp finely grated lime zest
- 2 tbsp unsweetened shredded coconut (optional)
Instructions
- 1
Melt the coconut oil in a small saucepan over low heat until fully liquid, about 1–2 minutes.
- 2
Add the curry powder, turmeric, cumin, coriander, salt, and cayenne (if using) to the oil. Stir to combine and cook over low heat, stirring frequently, until the spices are fragrant and the oil turns a deep golden-orange, about 2–3 minutes. Watch closely — the spices can scorch quickly at higher heat.
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