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COCONUT CURRY SAUCE

2 tsp curry powder
1 tsp turmeric powder
1 tsp smoked paprika
1 tsp cumin seeds
1 tsp coriander seeds
1/2 onion, diced
1 clove garlic, minced
1? knob fresh ginger, minced
14 oz can full fat coconut milk
1 tsp salt

Warm 1-2 tbsp oil in a saucepan on medium-high heat.
Add the curry powder, turmeric, paprika, cumin seeds, and coriander seeds. Toast for about 20-30 seconds, stirring a bit.
Add the onions, garlic, and ginger. Sauté until onions are translucent on medium heat, about 5 minutes.
Add the coconut milk and salt, and bring to a simmer. Simmer for 10 minutes.
Add lime juice.
Allow to cool until safe enough to blend.
Transfer to the blender, and blend until smooth, about 20-30 seconds if you?re using a Vitamix.
Season to taste with more salt and lime.

TOMATILLO SALSA

12 tomatillos, jackets removed
1 jalapeño pepper (remove the seeds if you don?t want it too spicy, and do half a pepper for even milder)
2 cloves garlic
1/4 cup red or yellow onion
1 cup cilantro, lightly packed
2 limes
1 tsp salt + more to taste

Cut the tomatillos in half, and place on a baking sheet lined with aluminum.
Toss the tomatillos, jalapeño peppers, and garlic in a tiny bit of oil, then place tomatillos cut side down and tuck the pepper and garlic in between them.
Broil for 6 minutes, or until t...