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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!
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.
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.
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.Print
Nightshade Free Thai Green Curry Paste
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.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 cup / 240 g / 16 tablespoons 1x
- Category: flavor makers, seasoning
- Method: no cook
- 2 oz / 57 g minced shallot, about 1 medium
- 3 tbsp / 45 g grated fresh ginger
- 2 tbsp / 20 g minced fresh lemongrass
- 4 cloves of garlic, minced
- 2 tsp / 10 g coarse sea salt
- 3 tbsp / 45 ml avocado oil (I like this one)
- 1 tsp / 5 ml gluten free fish sauce (I like this one)
- 1 tbsp / 6 g ground galangal or ground ginger (see notes – I like this)
- 1 1/2 packed cups / 60 g fresh cilantro, using both leaves and stems
- 2 tbsp/ 6 g dried Thai basil, can substitute dried Italian basil
- 1 tbsp / 5 g fresh lime zest, from about two limes
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.
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.
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