Tired of lackluster, store-bought curry pastes? Unlock the secret to incredible Thai flavor right in your own kitchen! With just a few fresh ingredients and 10 minutes, you can blend up a batch of this intensely aromatic, vibrant Thai curry paste. The best part? It’s completely freezer-friendly, so you can have authentic curry flavor on demand for months. Just one tablespoon is all it takes to transform your meals, adding a creamy, flavorful boost without a ton of carbs. Get ready to say goodbye to jarred sauces forever!
Ingredients
• MAKES: 470 g / 16.5 ozPREPARATION TIME: 10 minutes
• 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 tablespoons fresh sliced turmeric or 2 teaspoons turmeric powder, 12 g / 0.4 oz
• Juice and zest from 1 lime, about 3 tablespoons / 45 ml
• 2 lemongrass stalks
• 10 to 20 green or red Thai chiles, 40 g / 1.4 oz
• 1 tablespoon coriander seeds, 5 g / 0.2 oz
• 1 teaspoon whole peppercorns, white or mixed
• 2 teaspoons cumin seeds
• 2 tablespoons fish sauce or coconut aminos, 30 ml
• 1 teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• 1/4 cup fresh cilantro, or to taste, 10 g / 0.4 oz
Instructions
1. Prepare the aromatics: Peel and roughly chop the shallots, garlic, ginger, and fresh turmeric. Zest and juice the lime. Trim the tough outer layers from the lemongrass stalks, using only the tender inner bulb. Cut the stems off the chiles and remove the seeds for less heat, or keep them for an extra spicy paste.
2. Toast the spices: Place the coriander seeds, peppercorns, and cumin seeds in a small, dry pan over medium heat. Toast for 30 to 60 seconds, shaking the pan frequently, until fragrant.
3. Blend the paste: Combine the toasted spices and all other in a high-speed blender or food processor. Blend until the mixture forms a smooth, thick paste, scraping down the sides as needed.
4. Store for later: Spoon the fresh paste into a clean jar and store in the refrigerator for up to 1 week. To preserve for longer, spoon the paste into an ice cube tray, freeze until solid, then transfer the cubes to a freezer-safe bag or container for up to 3 months.
Nutritional Information
• PER 1 TBSP (15 G / 0.5 OZ):
• Energy: 12 kcal
• Total Carbs: 2.6 g
• Fiber: 0.5 g
• Net Carbs: 2.1 g
• Protein: 0.4 g
• Fat: 0.1 g
• Macronutrient Ratio: Calories from carbs (76%), protein (16%), fat (8%)
Pro Tips
• For a milder paste, be sure to remove all seeds from the chiles. For a fiery kick, leave some or all of them in.
• To prepare lemongrass, trim the root end and the tough, green upper stalk. Peel away the dry outer layers until you reach the tender, pale core.
• Freeze the paste in one-tablespoon portions in an ice cube tray for easy, pre-measured flavor bombs to add directly to your cooking.
• Watch the whole spices carefully as you toast them; they can go from fragrant to burnt in a matter of seconds.
FAQ
Q: How long does this homemade Thai curry paste last
A: You can store the fresh paste in a clean jar in the refrigerator for up to one week. For longer storage, freeze it in an ice cube tray for up to three months.
Q: How can I make this curry paste less spicy
A: To create a milder paste with less heat, be sure to remove all the seeds from the Thai chiles before blending the ingredients.
Q: Can I use turmeric powder instead of fresh turmeric
A: Yes, if you do not have fresh turmeric root, you can substitute it with 2 teaspoons of turmeric powder in this recipe.
Q: What is the best way to freeze this curry paste
A: For easy, pre-measured portions, spoon the paste into an ice cube tray. Once the cubes are frozen solid, transfer them to a freezer-safe bag or container for storage.
