Aromatic Curry Paste
A curry paste originally intended for use in Malaysian curries has been adapted for use in a variety of different low carb Indian, Thai, and other South Asian dishes, and as marinade for grilled meats such as peri peri chicken.
Knife and Cutting Board
- 1 large onion
- 1 large bell pepper
- 5-6 whole Thai chili pepper red or green
- 5 cloves garlic
- 1 medium carrot (1" thick, 5-6" long)
- 1 cup cilantro
- ½ cup parsley
- 2 large lemongrass stalks finely chopped
- 2 tablespoons ginger root
- tablespoon turmeric root or ½ tablespoon turmeric powder
Clean and peel all of the ingredients as necessary. Break larger ingredients down into manageable pieces and add everything to the food processor.
Run on high until all of the ingredients have broken down into a chunky paste.
The curry paste is now ready to use as abase or starter for a variety of different curries, sauces, and marinades.
Store sealed in the fridge for several weeks, or in the freezer for several months until ready to use.
This curry paste is best used as a starter for Southeast Asian curries such as beef rendang, Thai coconut meatballs, and khao soi. Also works very well as a marinade for chicken such as my peri peri chicken. The heat of this curry paste can be controlled by the amount and type of hot pepper used.
Serving: 20gCalories: 8kcalCarbohydrates: 1.8gFiber: 0.4gSugar: 0.7gVitamin A: 511IUVitamin C: 13mgSugar Alcohols: 0.02gNet Carbs: 1.4g
Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!