Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

How To Make Thai Curry Paste

4.7 stars, average of 140 ratings

This post may contain affiliate links, see our disclaimer.

How To Make Thai Curry PastePin itFollow us 148.4k

Toss a few ingredients in the blender, and you’ll have a freezer-friendly Thai curry sauce that lasts for months. A single tablespoon makes sauces creamier and boosts flavor without adding a ton of carbs!

I like making all the basic ingredients I cook with instead of buying ready-made. I never buy ketchup, BBQ sauce or mayonnaise because I want to have full control over what I eat. Most store-bought products don't contain just sugar, but also preservatives and additives that are best avoided.

I've been making my own curry paste for over two years and always have some in the freezer, ready to be used in Asian keto recipes. It adds an amazing taste and even creams up sauces so you won't have to use a thickener.

This homemade curry paste will spice up any dishes, including simple side dishes like cauli-rice, skillet meals, keto recipes for the slow cooker and quick curries.

Hands-on Overall

Serving size 1 tbsp, 15 g/ 0.5 oz

Allergy information for How To Make Thai Curry Paste

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 tbsp, 15 g/ 0.5 oz)

Net carbs2.1 grams
Protein0.4 grams
Fat0.1 grams
Calories12 kcal
Calories from carbs 76%, protein 16%, fat 8%
Total carbs2.6 gramsFiber0.5 gramsSugars0.6 gramsSaturated fat0 gramsSodium167 mg(7% RDA)Magnesium7 mg(2% RDA)Potassium63 mg(3% EMR)

Ingredients (makes about 1 1/2 cups)

Curry paste:
  • 3 medium shallots or brown onion (150 g/ 5.3 oz)
  • 2 heads garlic, about 16 cloves (50 g/ 1.8 oz)
  • 1/3 cup sliced ginger root (80 g/ 2.8 oz)
  • 2 tbsp fresh turmeric root (12 g/ 0.4 oz) - see notes below
  • juice and zest from 1 lime
  • 2 lemongrass stalks, peeled
  • 10-20 green or red Thai chilies, deseeded (40 g/ 1.4 oz) - size varies
  • 2 tbsp fish sauce or coconut aminos
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 1/4 - 1/2 cup fresh cilantro
Spices for toasting:
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp whole peppercorns, white or mixed


  1. Peel and roughly chop the shallots, garlic, ginger and turmeric root. Zest and juice the lime. Remove the outer woody lemongrass stalk, 1-2 layers as needed - only use the soft bulb inside. (Note: You can find fresh turmeric root in Asian grocery stores or on Amazon.) How To Make Thai Curry Paste
  2. Place the coriander seeds, peppercorns and cumin seeds in a hot pan and dry-roast briefly for just 30-60 seconds. Cut the stems off the chilies and remove the seeds (or keep some if you prefer your curry paste extra hot). How To Make Thai Curry Paste
  3. Place all the ingredients in a food processor or blender and process until smooth. How To Make Thai Curry Paste
  4. Place the paste in a jar and store in the fridge for up to a week. How To Make Thai Curry Paste
  5. Freeze any remaining curry paste in an ice-cube tray for up to 3 months. How To Make Thai Curry Paste

Ingredient nutritional breakdown (per serving, 1 tbsp, 15 g/ 0.5 oz)

Net carbsProteinFatCalories
Shallot, fresh
0.7 g0.1 g0 g3 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Ginger root, fresh
0.4 g0 g0 g2 kcal
Peppers, chile (chili), fresh
0.1 g0 g0 g1 kcal
Lemongrass, fresh
0.2 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Cumin, spices
0 g0 g0 g1 kcal
Spices, coriander seed
0 g0 g0 g0 kcal
Turmeric, fresh
0 g0 g0 g0 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Lime juice, fresh
0.1 g0 g0 g0 kcal
Lime zest (peel), fresh
0 g0 g0 g0 kcal
Fish sauce
0 g0.1 g0 g0 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Total per serving, 1 tbsp, 15 g/ 0.5 oz
2.1 g0.4 g0.1 g12 kcal

How To Make Thai Curry PastePin itFollow us 148.4k

Do you like this recipe? Share it with your friends! 

Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (10)

How do you use this to make a curry? I want to make this, sounds delicious.

Thank you! You can use it just like any curry paste 😊 I have a recipe that uses this curry paste here: Easy Keto Thai Chicken Skillet

to make it a red curry paste, what would i use? i assume it would be minor adjustments needed. thanx!

I'd use red chilies and some tomato paste 😊

I made this for dinner tonight, I used it to make a stir fry with coconut cream like you would use a purchased curry paste. It was awesome, thanks!!

Thank you Shelley!

Where would I buy Turmeric root from as really want to make this as I adore thai food.

If your local grocery store doesn't have it, try Asian market, Amazon, or use dry turmeric (about a teaspoon instead). Fresh would be better but dried should work too.

How much dried turmeric spice can I use in place of fresh?
Thanks!  😊

Fresh turmeric would be better but I think you could use dried turmeric too, I'd use 1 teaspoon of dried turmeric - that should be enough 😊