Thai Green Curry

1: Preheat an oven to 325°F. Add cumin, coriander, and fennel to a tray and roast for 5 minutes.

2: Grind spices with a mortar and pestle or coffee grinder.

3: Add spices to a food processor with all ingredients from white onion through lime zest, and blitz until it turns into a paste.

4: Add paste to a cast iron pan over medium-high heat with 2-3 tablespoons oil, and cook for 2 minutes.

5: Add 3 cloves garlic, miso paste, date syrup, and about 1/2 to 1 teaspoon salt. Stir in and cook for 2-3 minutes.

6: Pour in broth and coconut milk, stir, and reduce for about 4-5 minutes.

7: Optionally transfer curry to a blender and blitz until creamy.

8: Serve with rice, chickpeas, green onion, cilantro, thai basil, and sesame seeds.