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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 coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the green curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
Pour in one can of coconut milk and stir to fully incorporate the paste, scraping up any bits from the bottom of the pan. Add the lemongrass stalk and kaffir lime leaves, then bring to a gentle simmer.
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