June 13th, 2019

Keto Thai Red Curry Paste

Name: Keto Thai Red Curry Paste
Prep time: 5 min
Yield: 8 serves
Ingredients: 100 g onion (diced (3.5 oz)); 3 cloves garlic; 60 g coconut oil ((4 1/2 tbsp)); 1 teaspoon ginger (or galangal, grated); 1 teaspoon ground coriander; 1 tablespoon paprika; 6 dried red chillies (soaked in warm water until softened); 1 tablespoon minced lemongrass; 3 kaffir lime leaves (thinly sliced); 2 coriander/cilantro (stalks and roots, roughly chopped); 1 teaspoon salt; 1/2 teaspoon ground black pepper

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Mad Creations Hub > Recipes > Basics > Keto Thai Red Curry Paste

Thai Keto Red Curry paste in a black bowl

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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.

Having the basics like a great keto Thai Red Curry Paste recipe can save you so much money and the flavour difference…. oh yes!

It’s no secret that I love a bit of a good curry from any origins. This low carb keto curry paste can be ready in minutes. Make it in bulk and freeze and save money and time later.

All the red curry paste ingredients are easily sourced from the supermarket in fact you could have them all in your pantry now.

Ingredients is a Homemade Thai Red Curry Paste

Let’s have a quick look at the ingredients that go into this simple keto curry recipe.

100g onions

3 cloves garlic

60g coconut oil or avocado oil

1 tsp grated ginger or galangal

1 tbsp lemongrass, I cheat and buy it in a tube so it is always in my fridge. You can get it from most supermarkets.

2 coriander/cilantro stalks and roots. Scrape the roots with a knife to remove the “dirty” surface of the root and then chop the stems and stalk. Reserve the leaves to serve with a keto Thai red curry.

3 kaffir lime leaves. If unavailable substitute zest of half a lime.

Spices. Coriander, paprika, salt and pepper.

Dried Chillies. Use what you can find. I always have plenty around due to growing so many. If you don’t like hot deseed the chillies or reduce the amount and add some capsicum/bell pepper.

Making Keto Thai Red Curry Paste

I have included both a conventional and Thermomix® Red Curry Paste recipe method. To be honest you can mix it by hand, with a stick mixer, food processor or the methods in the recipe card. Just mix until you have a smooth curry paste.

This recipe can be doubled, tripled or made in bulk. It can also easily be stored in the fridge and or the freezer. I love to freeze in individual portions then store in a ziplock bag in the freezer for when I need to use it.

Always be careful working with chillies to not scratch your eyes or face before washing your hands. Trust me! I have had a few teary moments in the kitchen.

Love a good curry recipe?

Use this paste in your favourite keto red curry recipe or even in an Indian keto curry recipe. Here are just a few of my favourite recipes that I would recommend using this keto red curry paste.

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Keto Thai Red Curry Paste

Make your own keto Thai Red Curry Paste at home and save loads! So easy and can be frozen in individual serves with no wastage

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Prep Time: 5 mins

Cook Time: 0 mins

0 mins

Course: Pastes and Marinades

Cuisine: Indian

Keyword: keto thai red curry paste

Recipe Category: Low Carb

Calories: 76kcal

Author: Megan Ellam

Servings: serves

Tap or hover over number to scale ingredients

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Equipment

Mortar and pestle
Thermomix®

Ingredients

100 g onion diced (3.5 oz)
3 cloves garlic
60 g coconut oil (4 1/2 tbsp)
1 teaspoon ginger or galangal, grated
1 teaspoon ground coriander
1 tablespoon paprika
6 dried red chillies soaked in warm water until softened
1 tablespoon minced lemongrass
3 kaffir lime leaves thinly sliced
2 coriander/cilantro stalks and roots, roughly chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

CONVENTIONAL METHOD

Pound all ingredients in a large mortar until it forms a thick paste.

THERMOMIX® METHOD

Mix all paste ingredients 10 seconds/speed 5.
Scrape down sides of bowl and repeat until smooth.

Notes

Store in an airtight jar in fridge up to 2 weeks.
Freeze in individual serves in an ice cube tray. Once frozen remove and place in a ziplock bag.
Reduce chillies or replace with red capsicum if you prefer a less spicy paste.