A vibrant, flavorful Thai green curry paste free from garlic, onion and other higher FODMAP ingredients. Â Perfect for adding to soups, curry dishes, or your favorite protein. Â Comes together in the bowl of a food processor!
I took my last final of my nutrition courses on Tuesday!  *Cue the celebratory music!!!*Â
While, it’s very exciting that I have a small amount of time off before I begin my Dietetic Internship, I’ll be honest in saying completing that last final doesn’t quite feel like it was the end. Â I do have a couple of masters level courses to take at the start of my internship, so I guess classes are 100% over…but we are getting close!
Even though it doesn’t feel real that I am done with the basic coursework required to become a Registered Dietitian, I am still going to take this month to attempt to relax a little bit more than usual.  I’m not sure what it why, but Wednesday (the day after my exam) I just felt exhausted! It’s probably my body telling me to slow down for a minute.  It’s easy for me to forget to recharge, but after I do I feel so much more productive, creative and energetic!  So, here’s to a slower month of May and a super productive and creative June!
Speaking of creative, I am SO excited to share one of my latest creations with you…low FODMAP Thai Green Curry Paste!
The warm and creamy flavor of a delicious green curry honestly cannot be beat, but when following a low FODMAP diet it’s hard to find something to satisfy a green curry craving.
The solution to the problem was to create a green curry paste of my own, and I am so thankful I did!
The only equipment you need to make this green curry paste is a food processor.  It does require a little patience as you blend and scrape, blend and scrape, blend and scrape to make it a smooth paste consistency…but it’s worth it AND it’s not the worst thing in the world 😉
Rather than using garlic and onion to achieve a bold flavor, I used the green tops of green onions and chives. Â I promise, you won’t miss the traditional taste…this is pretty darn close!
1/2 stalk lemon grass (can use 2 Tbsp of freeze-dried lemon grass)
2 Tbsp coconut milk
1/2 cup fresh basil
2 Tbsp water
Instructions
Place all ingredients in the bowl of a food processor and process until the mixture is a smooth paste consistency. Take several breaks to scrape the sides of the food processor down.
Use in any recipe that calls for Thai Green Curry Paste – you may need to alter the portion used while cooking based on your taste preference.
Great question! I believe it makes about 1/4 cup, and I would not keep it in the fridge for longer than a week. You can absolutely freeze it in portions. Great idea!!
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What type of green chiles are you using in this recipe?
Hi! I use whatever fresh green chilies or peppers I can find at the store. 🙂 Jalapeno will work here too!
How much curry paste will this make and how long will it keep in the fridge? Can you freeze it in portions?
Great question! I believe it makes about 1/4 cup, and I would not keep it in the fridge for longer than a week. You can absolutely freeze it in portions. Great idea!!
This looks delicious, can’t wait to give it a try. And I love that you made it low Fodmop!
Yeah! It’s pretty simple, just requires patience while processing!! 🙂
Good luck on your last final!! (Early congrats!). I hope you thoroughly enjoy the month you have to relax!
Thank you so much!! It was great and I am so glad to be done!