Thai Curry Paste

MAKES: 470 g/16.5 oz
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!

3 medium (150 g/5.3 oz) shallots or brown onion
2 heads (50 g/1.8 oz) garlic, about 16 cloves
1/3 cup (80 g/2.8 oz) sliced ginger root
2 tablespoons (12 g/0.4 oz) fresh sliced turmeric or 2 teaspoons turmeric powder
Juice and zest from 1 lime (about 3 tablespoons/45 ml)
2 lemongrass stalks
10 to 20 pieces (40 g/1.4 oz) green or red Thai chiles
1 tablespoon (5 g/0.2 oz) coriander seeds
1 teaspoon whole peppercorns, white or mixed
2 teaspoons cumin seeds
2 tablespoons (30 ml) fish sauce or coconut aminos
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
1/4 cup (10 g/0.4 oz) fresh cilantro, or to taste


Peel and roughly chop the shallots, garlic, ginger, and turmeric root. Zest and juice the lime. Remove the outer woody lemongrass stalk; only use the soft bulb inside. Cut the stems off the chiles and remove the seeds (or keep some if you prefer your curry paste extra hot).
Place the coriander seeds, peppercorns, and cumin seeds in a hot pan and dry-roast briefly for just 30 to 60 seconds. Place all the ingredients in a food processor or blender and process until smooth. Spoon the paste into a jar and store in the fridge for up to 1 week. Freeze any remaining curry paste in an ice cube tray and store for up to 3 months.
Total carbs: 2.6 g / Fiber: 0.5 g / Net carbs: 2.1 g / Protein: 0.4 g / Fat: 0.1 g / Energy: 12 kcal
Macronutrient ratio: Calories from carbs (76%), protein (16%), fat (8%)