Red Curry Sauce

1/2 tsp coriander

1 tsp cumin

1/2 tsp sea salt 

¼ tsp black pepper

1 tsp ground turmeric

1/8 tsp cardamom

1/8 tsp cinnamon

1/8 tsp nutmeg

1 medium red bell pepper chopped

1 small yellow bell pepper chopped

2-4 medium red chilies 

¼ cup chopped lemon balm

1 Tbsp. fresh ginger

4 cloves garlic smashed

3 Tbsp. lemon juice

1 medium lime, zested

6 green onions 

2-3 Tbsp. water

2 Tbsp. maple syrup or coconut sugar (to balance heat)

Instructions

Mix all dry seasonings together and set aside.

Put remaining ingredients in your blender along with the spices. Blend until smooth. Can be stored in the fridge for 10 days, or freeze for up to 3 months.