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.
Great recipe! If you can’t find Kaffir Lime Leaves in your town, you can purchase the dried leaves on-line off Amazon, Walmart, etc. All you have to do is heat them up in hot water for 5 minutes. : )
Thank you Curt. And thanks for the tips they’re much appreciated.