CURRY PASTES – RED, GREEN AND YELLOW

Red, green or yellow?

I really love a nice Thai curry – but it can be a bit challenging on a low FODMAP diet. So I usually make my own curries at home,

but even though you make your “own” curry and only add things that are safe for you, I still sometimes experience symptoms.

That is probably because of some of the ingredients in the curry pastes. And what to do but make your own, as you need the pastes for that amazing taste.

I have collected my recipes for the red, green and yellow curry paste. I made quite a big portion and froze the pastes in smaller portions, as I want my cooking to be as easy as possible. And sometimes (or actually, most of the times) my local supermarket just doesn’t have the more exotic ingredients in stock, which can be a bit frustrating. Therefore I decided to stock up on curry pastes at home so I don’t have to “settle” for store bought curry pastes another time.

The recipes are listed separately below.

The only tool you really need is a blender so there are really no excuses. Unless of course you don’t own any kind of blender, then you have a quite a good excuse not to make your own pastes, as there is quite a bit of a chopping job to. I would really not recommend that 🙂

Red curry paste:

Ingredients:

  • The top part of 1 leek (only the green part)
  • 1 peel of fresh lemongrass
  • 2 fresh red chiliies (replace with chilli powder if you experience symptoms when using fresh red chilli)
  • 4 tablespoons garlic oil
  • 1 piece fresh galangaroot, approx. 2 cm. (If you can’t find Galangaroot at all, it can be omitted and replaced with fresh ginger)
  • 1 piece fresh ginger, approx. 5 cm.
  • 2 tablespoons tomato paste (replace with ketchup if you experience symptoms when using tomato paste)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 tablespoons fish sauce (replace with soy if you want to make a vegan / vegetarian version)
  • 1 tbsp. oyster sauce (leave out if you want to make a vegan / vegetarian version)
  • 1 teaspoon sugar
  • Maybe add more chilli powder if you like it hot

How to:

Mix all the ingredients together.

Blend until it has a smooth consistency and all ingredients are mixed together.

That’s it!

Yellow curry paste:

Ingredients:

  • 1/2 peel of fresh lemongrass
  • 1-2 whole, yellow chillies, fresh
  • 2 kaffir lime leaves limbs, finely chopped
  • The top of 1 leak, (only the green part)
  • 1 piece fresh ginger, approx. 5 cm.
  • 3 tablespoons garlic oil
  • 1 teaspoon dried coriander
  • 1 teaspoon mustard seed (turnes into powder in a mortar)
  • 3 tablespoons fish sauce (replace with 2 tablespoons soy if you want a vegan / vegetarian version)
  • 1 teaspoon turmeric
  • 1/2 tablespoon cane sugar
  • 1 tablespoon lemon juice

How to:

Mix all the ingredients together.

Blend until it has a smooth consistency and all ingredients are mixed together.

That’s it!

Green curry paste:

Ingredients:

  • 8-10 kaffir lime leaves
  • 1 bunch of fresh coriander
  • 2 sticks fresh lemongrass
  • 1 fresh green chili
  • Juice of 1 lime
  • Grated zest from 1 lime
  • The top of 1 leak (only the green part)
  • 1 piece fresh ginger, approx. 5 cm.
  • 3 tablespoons garlic oil
  • 1 tablespoon fish sauce (replace with soy if you want vegan / vegetarian version)
  • 1 piece fresh galangaroot, approx. 2 cm. (If you can not grab Galangaroot at all, it can be omitted and replaced with fresh ginger)
  • 1 teaspoon coriander
  • 1 teaspoon cumin

How to:

Mix all the ingredients together.

Blend until it has a smooth consistency and all ingredients are mixed together.

That’s it!


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