Thai Green Curry with Turnips and Summer Squash

Step 1

Heat a large pot or Dutch oven over medium heat. Add the coconut oil and, once hot, add the curry paste. Mash it into the oil with the back of your spatula until they combine to form a paste. Toss in the garlic and ginger and saute until fragrant, 30 seconds to a minute. Slowly pour in the coconut milk, whisking to ensure there are no clumps of curry paste. Toss in the lemongrass and bring to a simmer.

Step 2

Add in potatoes and turnips, cover, and simmer for 10 minutes. Add in squash, return to a simmer, and cook until all vegetables are tender, 15-20 minutes longer.

Step 3

Serve atop jasmine rice and sprinkle with chopped cilantro. Enjoy!