Keto Green Curry Paste

Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

This Keto Green Curry Paste is a fabulously easy recipe, that you can add more ingredients to make your own signature green curry blend.

Once you have made it, you can store it in the fridge for up to 3 months.  If you don’t think you will  use it all by then, then simply pour it into a ice cube tray, and freeze, then pop your frozen cubes in a ziplock bag and blitz a cube or two when you want to make a curry.

So easy, so tasty, and so much cheaper than buying a green curry paste from the super market and you know what is in it!

Mad Creations Thai Green Curry Paste


Making a green curry paste isn’t rocket science that is for sure. It is simply done in 3 easy steps.

  1. Dry fry the spices so you release the oil and fragrance
  2. Add remaining ingredients and blend or pound in a mortar and pestle until you have a smooth paste.
  3. Use in your favourite recipes.
Mad Creations Saffron Chicken Korma #glutenfree #grainfree #ketodiet_

Looking for a few new favourite Asian recipes?

Try some of my best recipes.

  1. Saffron Chicken Korma
  2. Butter Chicken
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  4. Sichuan Beef and Broccoli


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Green curry paste in a black bowl

Keto Green Curry Paste

A gluten free keto green curry paste that is super simple and absolutely delicious to make
5 from 2 votes
Prep Time: 3 mins
Cook Time: 5 mins
Total Time: 8 mins
Course: Pastes and Marinades
Cuisine: Indian
Recipe Category: Low Carb
Calories: 33kcal
Author: Megan Ellam
Servings: 8 serves
Tap or hover over number to scale ingredients
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Green Curry Paste

  • 2 tbsp coriander seeds
  • 1 tbsp  cumin seeds
  • 1 tbsp  black peppercorns whole
  • 8 green chillies green
  • 2 golden shallots coarsely chopped
  • 2 garlic cloves smashed
  • 1/2 lime juice
  • 2 fresh coriander with root
  • 2 kaffir lime leaves if you dont have it, dont worry
  • 2 tsp fish sauce
  • 2 – inch galangal peeled and coarsely chopped
  • 2 lemon grass white part only, coarsely chopped
  • 1/2 cup water



  • Dry fry coriander seeds, cumin seeds, peppercorns until fragrant
  • Add all ingredients to blender or large mortar and blend until a smooth paste forms.


  • Cook coriander seeds, cumin seeds, peppercorns 2 minutes/90℃/stir
  • Add remainder of ingredients and blitz 10/seconds/speed 10. Use as per recipe required.


Chefs Tip
If you do not have galangal, just substitute ginger.  The best way to store galangal or ginger, is in the freezer, and just remove and slice off what you need, or grate into your cooking.  No wastage ever!
This recipe can be made in advance and frozen into individual portions using an ice tray or similar.


Serving: 1serve | Calories: 33kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 273mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 7.3mg | Calcium: 37mg | Iron: 1.7mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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