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.
FAQ
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.
Thai Green Curry Paste
Notes
Store leftover Keto Thai green curry paste in the refrigerator for up to 1 week, or cut it up and freeze it for up to 3 months.
Ingredients
- 120 ml water
- 3 green peppers (sliced – cayenne, jalapeño, anaheim or serrano)
- 60 g macadamia nuts
- 30 g baby spinach
- 2 cloves garlic
- 2 kaffir lime leaves (thinly sliced)
- 25 g ginger (chopped)
- 2 spring onions (chopped)
- 1 bunch cilantro (leaves, stems and roots)
- 1 lemongrass (crushed and chopped)
Instructions
- Place the lemongrass, chili, lime leaves and ginger in your food processor. Blend on medium to high speed for 2 to 3 minutes until the ingredients are finely chopped.
- Add the scallions, macadamia nuts and garlic, and continue to blend for another 2 minutes, until finely chopped. Scrape down the sides if necessary.
- Add the cilantro and baby spinach, and blend for another 2 minutes.
- Gradually add a little water until a paste forms.
- Use the paste to make curry, or save it until needed.
Nutrition Facts
Thai Green Curry Paste
Serves: 32
| Amount Per Serving: | ||
|---|---|---|
| Calories | 19 | |
| % Daily Value* | ||
| Total Fat 1.5g | 1.5% | |
| Saturated Fat 0.2g | 0% | |
| Trans Fat | ||
| Cholesterol 0mg | 0 | |
| Sodium 4mg | 0.2% | |
| Total Carbohydrate 1.3g | 0.3% | |
| Dietary Fiber 0.6g | 0% | |
| Sugars 0.4g | ||
| Protein 0.5g | ||
| Vitamin A | Vitamin C | |
| Calcium 9mg | Iron 0mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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