ingredients

1 T canola oil

2 cloves garlic

1 inch fresh ginger

2 T green curry paste

2 C coconut milk

1 T agave

1/2 C frozen green peas 

Instructions

1. Chop the garlic and ginger and sauté under low heat until aromatic.
2. Add green curry paste and fry until aromatic and lightly toasted.
3. Deglaze with kombu dashi.
4. Add coconut milk and agave and let simmer for 5 minutes.
5. Put in blender with thawed peas and puree thoroughly.
6. Serve hot.