Our Low Carb Thai Green Curry Paste is the best starting point for a delicious and authentic curry. It’s made from whole ingredients, contains no fillers and is sugar-free!
Want a recipe to make this paste into a delicious curry, it’s coming tomorrow! Use ½ cup of paste for 1.5lb of meat or fish and 8oz of green vegetables with 1 cup of Coconut Cream and 1 tablespoon of Fish Sauce.
This Low Carb Thai Green Curry Paste recipe makes approximately 2 cups of paste, or 32 serves. 1 serving is 1 tablespoon and has 1g net carbs.
Store leftover Keto Thai Green Curry Paste in the fridge for up to 1 week, or portion and freeze up to 3 months.
Low Carb Thai Green Curry Paste Ingredients
- 1 Lemongrass, bruised and chopped
- 3 Green Peppers, sliced – cayenne, jalapeno, anaheim, or serrano
- 2 Kaffir Lime Leaves, thinly sliced
- 2in of Ginger, chopped
- 2 Scallions, chopped
- 2 ounces of Macadamia Nuts
- 2 cloves of Garlic
- 1 bunch of Cilantro, leaves, stems and roots
- 1 ounce of Baby Spinach
- ⅓-½ cup of Water
How to Make Low Carb Thai Green Curry Paste
- Place the lemongrass, chili, lime leaves, and ginger into your food processor. Blend on medium to high speed for 2-3 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 as needed.
- Add the cilantro and baby spinach, and blend for another 2 minutes.
- Slowly add a little water at a time until a paste forms.
- Use the paste to make curry, or store until needed.
Low Carb Thai Green Curry Paste
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Ingredients
- 1 Lemongrass bruised and chopped
- 3 Green Peppers sliced - cayenne, jalapeno, anaheim, or serrano
- 2 Kaffir Lime Leaves thinly sliced
- 2 in Ginger chopped
- 2 Scallions chopped
- 2 ounces Macadamia Nuts
- 2 cloves Garlic
- 1 bunch Cilantro leaves, stems and roots
- 1 ounce Baby Spinach
- ⅓-½ cup Water
Instructions
- Place the lemongrass, chili, lime leaves, and ginger into your food processor. Blend on medium to high speed for 2-3 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 as needed.
- Add the cilantro and baby spinach, and blend for another 2 minutes.
- Slowly add a little water at a time until a paste forms.
- Use the paste to make curry, or store until needed.
Nutrition
Want more delicious Keto flavors of Thailand, try our;
To make a larger batch of this Low Carb Thai Green Curry Paste recipe adjust the servings above.
