This easy-to-make, sugar-free Thai green curry paste will transport your tastebuds to Thailand! Making curry pastes and sauces from scratch allows you to control the ingredients, avoiding added sugars and starches.
This recipe uses traditional Thai ingredients like lemongrass, lime leaves, chili peppers, cilantro, and ginger to create an authentic, carb-conscious Thai curry base.
Flavorful, Versatile Low-Carb Curry Paste
With only 1 net carb per serving, our homemade green curry paste fits perfectly into a low-carb or ketogenic eating plan. It forms the flavorful foundation for keto-friendly curries, stir fries, and more. The combination of spicy chili peppers, pungent garlic, bright cilantro, and zingy lime makes for a complex, aromatic blend of flavors.
Use this versatile paste to make easy Thai chicken or shrimp curry, or try stir frying it with your choice of meat and veggies. You can also mix it with coconut milk for a quick Thai soup.
Healthy, Whole Ingredients
What sets this paste apart is the thoughtfully chosen ingredients. It contains no fillers, sugars or preservatives – just real, whole foods like nuts, herbs and chili peppers. The addition of spinach boosts the nutrient content.
Making your own curry paste allows you to avoid unhealthy oils and excess sodium from store-bought pastes.
Make and Store for Months
With just 15 minutes of prep time, you’ll yield over 8 cups of flavor-packed homemade Thai curry paste. Properly stored, it will keep for up to 1 week refrigerated or 3 months frozen.
How spicy is this curry paste?
The paste has a moderate level of heat from the chili peppers. Adjust to taste by using less or more peppers.
Can I swap ingredients?
Feel free to experiment, but for an authentic flavor profile, try to use all the Thai ingredients listed. The lime leaves and lemongrass are especially important.
How long does the paste take to make?
From start to finish, it takes about 15 minutes to prep all the ingredients and blend everything to form the paste.
What’s the best way to use the paste?
For curries, use 4-5 tablespoons of paste per pound of protein. Or stir fry it with meat and veggies for a quick curry flavor. Mix with coconut milk for Thai soup.