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The Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the green curry paste and grated ginger and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1–2 minutes.
Pour in about one-third of the coconut milk (roughly 1/2 cup) and stir to combine with the paste. Add the bruised lemongrass stalk and sliced kaffir lime leaves, then bring to a simmer.
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