Paleo Thai Curry Paste
Cooking Steps
Hopefully you’re with me on this; that moment we pick up a jar of sauce or seasoning and think – ‘hold on, can’t I just make this myself?’ ‘Am I mentally deficient enough to buy ‘seasoning’ because I can’t be arsed mixing salt and pepper together?’ ‘Do I really need this two quid jar of pre-peeled, pre-chopped, pre-chewed garlic?’ ‘Am I that much of a pussy that I need someone else to prep my ingredients for me?’ ‘Is dioximethanated sodium paleo?’
‘Course not.
But there’s still that guilty twinge every time I pick up a bucket of thai curry paste and put it in my basket whilst surreptitiously putting suggestive cucumbers and Vagisil in everyone else’s…(great, I just mentioned Vagisil in a recipe post – bet you won’t find that on Epicurious!).
Let me be clear. Vagisil is NOT an ingredient in today’s post before I go on any further. Honestly.
So here it is – a paleo thai curry paste that took all of a minute to create. This is easily one of the most delicious if not the easiest thing on this site.
Vagisil-free ingredients;
1 stick of lemon grass
1-3 green chillies (be a dude and leave the seeds in, you sexy beast)
1 shallot (or half a red onion)
1 peeled thumb-length of ginger
Half a cup of coriander
5 cloves of garlic
Half a cup of fresh basil
Halt a teaspoon of ground cumin
Half a teaspoon of pepper (Don’t fall for the whole white/black pepper scam. Its the same damn thing)
The juices of a lime (loving squeezed) (You can tell from the photos I used waay too much lime juice but I love limes…not in a sexual way. We’re just friends.
4 tablespoons of coconut milk.
Method;
Um….mash it all up. Pretty easy really. Peel the fucking shallot first though but that’s pretty much it. I chopped shit up to make it pretty for the photos but you can just stick it all into a food blender (dry ingredients first then wet).
Check back tomorrow on fastpaleo to see what the crap I did with this sexy stuff.
Serves 5
1 min
This is a Non-Dairy Recipe
Ingredients
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6 Responses to “Paleo Thai Curry Paste”
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I took a Thai Cookery Class while in Thailand last summer and we made curries…they had about a million ingredients and took a severe beating in a huge mortar and pestle to make. This look alike a nice Americanized version that I must try…because, really, where does on find galangal and Kefir lime leaves FRESH in the US?
Becky, you should be able to source an asian or indian food market somewhere in your area. You may need to research a little but they will have them.
[...] a hot pan add the thai curry paste (this one http://fastpaleo.com/paleo-thai-curry-paste/) and a cup of coconut milk. Add in the mussels and cover. Cook on a high heat for 7-8 minutes [...]
These are great. Can you do them Fructose free at all? Something in place of garlic or onion maybe?
The other things are ok I think.
[...] are imported from Thailand, and both are pretty close to authentic. This is the one I use when I make from scratch for red or green base. 01/01/2011 – PresentStarting Weight: 325 – Current Weight: 192.9 – Goal [...]
i figured this was a finn post.