Nightshade Free Thai Green Curry Paste

Want a light, fragrant and nightshade free take on Thai green curry paste? This recipe from https://meatified.com is it! Use it just like storebought, as the base of your favorite curries.

So I’m apparently on a “nightshade free all the impossible things” roll lately. Specifically, I’ve been playing around with Thai inspired flavors, which is how I ended up making this Thai Green Curry Paste for you guys!

(I made this bomb nightshade free Thai Yellow Curry Paste first, if you wanna take a peek at that!)

In this post, I’m going to share this simple, versatile and fridge friendly flavor maker… and once you’ve whipped up a batch of this Thai Green Curry Paste, you could use it to make my Pork & Basil Meatballs in Creamy Thai Green Curry Sauce!

Want a light, fragrant and nightshade free take on Thai green curry paste? This recipe from https://meatified.com is it! Use it just like storebought, as the base of your favorite curries.

 

You don’t even need a fancy ass blender or food processor. My favorite way to make this is to pop all the ingredients into a wide mouthed mason jar and blitz it all up with my immersion blender.

It only takes a few minutes and it’s a much easier clean up – just throw the blending head into the dishwasher or give it a quick (but careful!) rinse in the sink.

Want a light, fragrant and nightshade free take on Thai green curry paste? This recipe from https://meatified.com is it! Use it just like storebought, as the base of your favorite curries.

If you make it that way, the paste will be smooth enough that it blends into liquids easily, but it will leave little flecks of herbs throughout. I think that’s pretty, but if you want a completely homogeneous look, you’ll need to bust out a more powerful blender.

That said, make sure that it’s a model that is ok with smaller volumes of ingredients, since this recipe as-is only makes about 1 cup / 240 g of Thai Green Curry Paste. You may need to double up the recipe if your blender pitcher is on the larger side.

Want a light, fragrant and nightshade free take on Thai green curry paste? This recipe from https://meatified.com is it! Use it just like storebought, as the base of your favorite curries.

 

 

Wanna know what to do with your nightshade free Thai green curry paste?

  • add it to coconut milk & broth to make an aromatic soup base with the protein & veg you have to hand.
  • fry up in a little oil and then coconut cream until it separates. Add chicken and simmer to make a simple curry base & serve over cauli rice.
  • whizz up into a vinaigrette by adding oil and lime juice or white wine vinegar (or both) and a dash of honey.
  • add to broth for steaming fish or seafood, try it with my Thai Clams recipe.
  • mix up with additional oil and / or coconut milk for a marinade that’s lovely with chicken or shrimp.

And one last thing: as you can see, apparently I just couldn’t help myself, so I also made a couple different variations on this theme, with nightshade free versions of both Thai Red Curry Paste and Thai Yellow Curry Paste recipes coming soon!

Once you make this Thai Green Curry Paste… don’t forget to use it in my Pork & Basil Meatballs in Creamy Thai Green Curry Sauce.

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Nightshade Free Thai Green Curry Paste

Want a light, fragrant and nightshade free take on Thai green curry paste? This recipe from https://meatified.com is it! Use it just like storebought, as the base of your favorite curries.

Want a light, fragrant and nightshade free take on Thai curry paste? This recipe is it! Use it just like storebought, as the base of your favorite curries & beyond.

  • Author: Rachael Bryant / Meatified
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup / 240 g / 16 tablespoons
  • Category: flavor makers, seasoning
  • Method: no cook

Ingredients

Instructions

SMOOSH: Add the minced shallot, grated ginger, minced lemongrass, cilantro stems & garlic and the coarse salt to a wide mouthed Mason jar or the container that came with your immersion blender. Use the immersion blender to roughly chop & mash up the aromatics until you have a rough mixture. Add the oil, fish sauce & galangal or ground ginger, then continue to blend together into a not-completely-smooth paste. Add the fresh cilantro, dried basil and lime zest, then process to combine so that the curry paste is thick but not lumpy and bright green in color. For a smoother texture, you can also make this in a smaller food processor or Vitamix.

STORE: Transfer the finished paste to an airtight, sealed container and keep in the fridge for at least 1 & up to 2 weeks. Alternatively, spoon the paste into an ice cube tray & freeze until solid. Then pop out the cubes and keep them in a freezer bag for 1 – 3 months.

USE: For the best flavor in your dishes, fry up the Thai green curry paste in a little oil until fragrant as the first step in your curry making endeavors! When blending with coconut milk for curries, I usually use 2 – 3 tbsp of the curry paste per can of coconut milk as a base.

Notes

Ground galangal has a flavor similar to ground ginger, with a little more heat and a hit of peppery spice. It’s a lovely addition to your AIP pantry if you’re missing spice & heat, but if you can’t find it, feel free to substitute ground ginger instead. The fresh ginger in the recipe brings that lovely aromatic brightness, while the ground ginger or galangal brings a more concentrated heat.

I’ve come across some ground galangal that is cut with a lot of salt, so if that’s the case with yours, omit the salt from the recipe above and then season to taste. Remember, since you’re making a concentrated flavor booster in the paste, it’s meant to be a little salty when you taste it on its own.

Want a light, fragrant and nightshade free take on Thai curry paste? This recipe from https://meatified.com is it! Use it just like storebought, as the base of your favorite curries.
Want a light, fragrant and nightshade free take on Thai curry paste? This recipe from https://meatified.com is it! Use it just like storebought, as the base of your favorite curries.


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2 comments

  1. So I finally got around to making this curry paste, then left it sit in the fridge for two weeks (fail) as things have been crazy and I still haven’t made the Pork & Basil Meatball Recipe that I have been wanting to try since it was emailed out.

    Last night I free-styled a curry using this paste, chicken, coconut milk and whatever pre-chopped veggies were left in the fridge. (Spoiler alert: IT WAS FANTASTIC!)

    The combination of onion, carrot, chicken and zucchini did not look very appetising in my wok (and was I was feeling tired) so I halfheartedly suggested we should taste it. Husband had the first taste and exclaimed, “This is great. That is something SPECIAL!”. This is highest praise a savoury meal has received in recent history/that I can remember right at this moment.

    Upon tasting it myself I had to concur. This will be staple in our house from now on and I will be trying the other curry paste recipes ASAP. It was not hard to make and so worth the effort. It is hard to believe it is AIP as it tastes so good and so much like what I remember from the store bought jar.

    Thank you for sharing. My sister is planning to start AIP in 2019 and dreading it a little (as she has a family to feed at the same time), I will give her a jar of this paste for Christmas to help get her started.

    I have yet to come across galangal during my shopping adventures so only used ginger this time. I will keep an eye out for it in future.

    1. Oh, this makes me so happy to read! I really wanted to bring a bit of convenience back with the solo curry paste recipes, exactly like you pulled together your curry… it’s so nice to be able to kind of wing it in the kitchen with something flavorful that you can add a couple fridge and pantry items to. So, thank you so much for sharing this with me, it really made my day 🙂 The yellow curry paste recipe is already up, but I’m still tinkering with the red. Trying to see if I can get the red curry paste to hold its color for a little longer. So far, the flavor is still great after a month (!) in the fridge, but it fades down to an orange hue. I’ll probably get back to that one after the holidays!

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