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prep time
10 min
cook time
30 min
ready time
40 min
Keto Green Curry Paste
Green curry paste gets its vibrant, green color from plenty of cilantro and a hefty handful of spicy Thai green chilis. This paste is very hot, which is why it’s condensed and should only be used at a tablespoon at a time. You can use this recipe in the Carb Manager Green Beef Curry, or you can include it with other beef dishes, chicken, or fish.
Jessica L.
Net Carbs
4.3 g
Fiber
0.6 g
Total Carbs
4.8 g
Protein
0.8 g
Fats
2.4 g
41 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Garlic
1-½ ounce
Ginger Root, Raw
½ ounce
Shallot
1-½ ounce
Lemon Grass (citronella), Raw
¼ ounce
Olive Oil
½ tablespoon
Cilantro
¾ cup, chopped
Lime Juice, Fresh
½ each - juice from one lime
Raw Hot Green Chili Peppers
1 ounce
Coriander, Seed
0.5 teaspoon
Salt
0.25 teaspoon
Olive Oil
½ tablespoon
Recipe Steps
steps 5
40 min
Step 1
Preheat an oven to 375 degrees. Prepare the garlic by chopping off the very top of the head to expose the cloves. Peel the ginger and shallot. Gather the lemon grass as well.Step 2
Set each aromatic in its own piece of foil. Arrange these items on a baking tray and drizzle the first amount of olive oil across each ingredient.Step 3
Wrap the foil tightly around each aromatic. Bake the tray of ingredients for 30 minutes until the ingredients are very tender and fragrant.Step 4
Allow the baked ingredients to cool slightly for easier handling. Then, combine them with all the remaining ingredients in a food processor (be sure to remove any skin that may have stuck to the garlic clove). Remove the stems from the hot chilis as well (about 15 small chilis). You can gently drizzle in the final amount of olive oil to create a smoother paste.Step 5
Use in curry recipes or any other dish you find will pair well with green curry paste!
Comments
Gaynor H 5 years ago
I don’t unstandard the point in roasting the ingredients to be honest as the colour just isn’t vibrant at all and I don’t have 6 tablespoons in total either wouldn’t it be better to keep the ingredients fresh or am I just missing something?
recipewriter 5 years ago
Roasting aromatic ingredients is important for densely-flavored curry pastes because the ingredients become far more flavorful. Roasting with olive oil will also extract moisture from the ingredients, so if you did not do this step that would explain why you do not have the full amount this recipe makes.
Anonymous 6 years ago
Is there a shelf life on this? How long can it be refrigerated for?
recipewriter 6 years ago
Hi there, I would suggest refrigerating the curry paste in an air tight container for no more than 2 weeks. The lime juice and salt should help preserve the ingredients and the bright colors during this time. Hope this helps!