How To Make Thai Curry Paste

Pin itFollow us 138.4k

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 serving, 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

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.

Ingredient nutritional breakdown (per serving, 1 tbsp, 15 g/ 0.5 oz)

Net carbs	Protein	Fat	Calories
Shallot, fresh
0.7 g	0.1 g	0 g	3 kcal
Garlic, fresh
0.5 g	0.1 g	0 g	2 kcal
Ginger root, fresh
0.4 g	0 g	0 g	2 kcal
Peppers, chile (chili), fresh
0.1 g	0 g	0 g	1 kcal
Lemongrass, fresh
0.2 g	0 g	0 g	1 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0 g	0 g	0 g	0 kcal
Cumin, spices
0 g	0 g	0 g	1 kcal
Spices, coriander seed
0 g	0 g	0 g	0 kcal
Turmeric, fresh
0 g	0 g	0 g	0 kcal
Coriander (cilantro), fresh
0 g	0 g	0 g	0 kcal
Lime juice, fresh
0.1 g	0 g	0 g	0 kcal
Lime zest (peel), fresh
0 g	0 g	0 g	0 kcal
Fish sauce
0 g	0.1 g	0 g	0 kcal
Cinnamon, spices
0 g	0 g	0 g	0 kcal
Total per serving, 1 tbsp, 15 g/ 0.5 oz
2.1 g	0.4 g	0.1 g	12 kcal

Pin itFollow us 138.4k

1. Blog
2. Recipes
3. Basics
4. How To Make Thai Curry Paste

1. Blog
2. Recipes
3. Vegan
4. How To Make Thai Curry Paste

1. Blog
2. Recipes
3. Vegetarian
4. How To Make Thai Curry Paste

1. Blog
2. Recipes
3. How To Make Thai Curry Paste

1. Blog
2. Martina Slajerova
3. How To Make Thai Curry Paste