How To Make Thai Curry Paste

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Toss a few ingredients in the blender, and you’ll have a freezer-friendly Thai curry sauce that lasts for months. A single tablespoon makes sauces creamier and boosts flavor without adding a ton of carbs!

I like making all the basic ingredients I cook with instead of buying ready-made. I never buy ketchup, BBQ sauce or mayonnaise because I want to have full control over what I eat. Most store-bought products don't contain just sugar, but also preservatives and additives that are best avoided.

I've been making my own curry paste for over two years and always have some in the freezer, ready to be used in Asian keto recipes. It adds an amazing taste and even creams up sauces so you won't have to use a thickener.

This homemade curry paste will spice up any dishes, including simple side dishes like cauli-rice, skillet meals, keto recipes for the slow cooker and quick curries.

Nutritional values (per 1 tbsp, 15 g/ 0.5 oz)

Ingredients (makes about 1 ¹/₂ cups)

Curry paste:

• 3 medium shallots or brown onion (150 g/ 5.3 oz)
• 2 heads garlic, about 16 cloves (50 g/ 1.8 oz)
• ¹/₃ cup sliced ginger root (80 g/ 2.8 oz)
• 2 tbsp fresh turmeric root (12 g/ 0.4 oz) - see notes below
• juice and zest from 1 lime
• 2 lemongrass stalks, peeled
• 10-20 green or red Thai chilies, deseeded (40 g/ 1.4 oz) - size varies
• 2 tbsp fish sauce or coconut aminos
• 1 tsp cinnamon
• 1 tsp sea salt
• ¹/₄ - ¹/₂ cup fresh cilantro

Spices for toasting:

• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp whole peppercorns, white or mixed

Homemade Thai Curry Paste
Step by Step

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4.7 stars, average of 146 ratings

Toss a few ingredients in the blender, and you’ll have a freezer-friendly Thai curry sauce that lasts for months. A single tablespoon makes sauces creamier and boosts flavor without adding a ton of carbs!

Hands on10m

Overall10m

Servings31

Calories12 kcal

Pin it Print Recipe

Ingredients

• 3 medium shallots or brown onion (150 g/ 5.3 oz)
• 2 heads garlic, about 16 cloves (50 g/ 1.8 oz)
• ¹/₃ cup sliced ginger root (80 g/ 2.8 oz)
• 2 tbsp fresh turmeric root (12 g/ 0.4 oz) - see notes below
• juice and zest from 1 lime
• 2 lemongrass stalks, peeled
• 10-20 green or red Thai chilies, deseeded (40 g/ 1.4 oz) - size varies
• 2 tbsp fish sauce or coconut aminos
• 1 tsp cinnamon
• 1 tsp sea salt
• ¹/₄ - ¹/₂ cup fresh cilantro
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp whole peppercorns, white or mixed

Instructions

1. Peel and roughly chop the shallots, garlic, ginger and turmeric root. Zest and juice the lime. Remove the outer woody lemongrass stalk, 1-2 layers as needed - only use the soft bulb inside. (Note: You can find fresh turmeric root in Asian grocery stores or on Amazon.)
2. Place the coriander seeds, peppercorns and cumin seeds in a hot pan and dry-roast briefly for just 30-60 seconds. Cut the stems off the chilies and remove the seeds (or keep some if you prefer your curry paste extra hot).
3. Place all the ingredients in a food processor or blender and process until smooth.
4. Place the paste in a jar and store in the fridge for up to a week.
5. Freeze any remaining curry paste in an ice-cube tray for up to 3 months.

Nutrition (per serving, 1 tbsp, 15 g/ 0.5 oz)

Calories12kcal

Net Carbs2.1g

Carbohydrates2.6g

Protein0.4g

Fat0.1g

Saturated Fat0g

Fiber0.5g

Sugar0.6g

Sodium167mg

Magnesium7mg

Potassium63mg

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