I would like to make a Thai curry at home but all the recipes I come across seem to start with buying a curry paste, which is often not Paleo. Do you all know of a Paleo source of these curry pastes? If not, then could you provide a simple recipe to use in their place?
asked bybalor123 (3747)
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on March 02, 2012
at 06:40 PM
Here's the version we like the best:
- 1 shallot OR 1/4 cup purple onion, chopped
- 1 stalk fresh lemongrass, minced (for Thai curries, opt. for Indian)
- 1-2 red chilies (we use red Hatch chilis), OR 1/2 to 1 tsp. cayenne pepper
- 4 cloves garlic
- 1 thumb-size piece ginger, sliced
- 2 Tbsp. tomato paste (we make our own, but Tropical Traditions has one in glass that is really good)
- 1 tsp. ground cumin (we grind our own spices right before we start to make the paste)
- 3/4 tsp. ground coriander
- 1/4 tsp. ground white pepper (available in most spice aisles)
- 1/4 tsp. ground cinnamon
- 2 Tbsp. fresh-squeezed lime juice
- 2 tbsp of mashed anchovies
- 1 Tbsp coconut nectar OR 3 drops stevia extract
- 1+1/2 to 2 Tbsp. chili powder, depending on how spicy you want it (we use green chili powder most often, and Hatch green if we can get it -- but you can use red if you prefer)
- ~3 Tbsp. thick whole coconut milk (not the low-fat/lite stuff!), ghee, or coconut oil
(The coconut oil/ghee will give you a sharper curry paste -- the coconut milk will make it a little 'rounder' in flavor. We like using the coconut oil with a red curry (which tends to be rounder because of the higher sugar content in the red peppers), and the coconut milk with the green curry, which tends to have a sharper "green" bite to it at its base... we find this 'balances' the notes of the curry paste.
Put everything in the bowl of your food processor, and whizz it around for a few seconds 'till everything is well blended, then let it sit at room temperature for about 2-3 hrs minimum, so the flavors blend.
This will keep in your fridge for about 2-3 months.
For a quickie 'stovetop' curry, I usually just brown the ingredients in a large, flat-ish pan (I like my cast iron skillet or Le Crueset dutch oven) with our favorite curry powder, and add a can of coconut milk.
Favorite Indian curry powder (we make it up and keep it in a jar -- it only lasts about a month in our house, but if you use a good spice jar, it will keep as long as commercial ground spices do in your climate):
- 8 Tbsp Cumin Powder
- 7 Tbsp Coriander Powder
- 2 Tbsp Ginger Powder
- 4 Tbsp Turmeric Powder
- 1/2 to 2 Tbsp Cayenne Pepper/Chilli Powder (I usually use 1 Tbsp, which makes a medium curry, which is the mildest curry we eat at our house -- I can always add more heat, but if we're not looking for a hot curry, you can't take the pepper away).
We grind everything up fresh, right before we make this. That way, we know that the oils in the spices are JUST being released -- that way, it tastes fresh till we finish it off, instead of getting that "I've been on the shelf too long" rancid taste from old spices.
on March 02, 2012
at 11:58 PM
I've been getting a brand lately called Mae Ploy. There are no added oils, so no worries there. I've tried the yellow, green and red, and my family likes them all. They're really inexpensive, and last for a long time in my fridge.
on March 03, 2012
at 02:38 AM
Neither (green nor red) Thai kitchen product has anything unpaleo (I just checked when I got home). Even if it had a small amount of peanut oil in it, you have to consider the dose. The dose makes the poison.
on March 02, 2012
at 06:48 PM
Making your own is best, and I do like Firestorm's recipe.
However, I use the Thai Kitchen green sauce with good results (though it's a tetch heavy on the garlic) and the ingredients look pretty paleo-kosher to me: green chili, garlic, lemongrass, galangal, salt, shallot, "spices" and kaffir lime. I suppose it's possible they're slipping me MSG or some such under the spices flag but I've never suffered from eating this stuff.
I'll sometimes touch it up with more of one spice or another but it's great for a fast green curry. It's also the only condiment I buy in the store, I'm kind of a do-it-yourselfer type.