Thai Green Curry Paste

This thai green curry paste is absolutely delicious. I make it in batches, when coriander is in season, and freeze it in portions.

Here I have smothered the thai green curry paste onto a chook before roasting and it has permeated the whole flavour of the bird. This ‘Green Chook’ tasted absolutely divine and was effortless.

I also use it to make a curry, using either cashew milk (with added water as it thickens quickly), or coconut milk (which I tolerate on rotation), but this rub and cook method is just as flavoursome, and is just so much easier.


I also add a little more oil and drizzle it over vegetables, with some fresh ricotta cheese, for breakfast or just to jazz up some vegetables for dinner.

Increasingly this rustic style is the way I cook. When I have fresh quality ingredients it just does not need to be complicated. The key is fresh, local, seasonal, quality raw ingredients, as nature intended. 

I am also using a lot of herbs in my cooking. When I switched to a low histamine, low amine diet, one of the most difficult things was finding foods with flavour. It took a while but I eventually realised that the answer lay in herbs. 

Not only do they have so many flavours (my latest obsession is ‘orange-peel thyme’) but they have higher anti-oxidants than berries.

Using herbs is also just a smart way of cooking. You see they lower amine levels.

Scientific studies have conclusively shown that plant-based polyphenol and anti-oxidants when used in cooking have been shown to lower by up to 70% the amines formed in cooking including (amongst others) garlic, onion, herbs, lemongrass, galangal, ginger, turmeric, citrus juice, and olive oil.

This thai green curry paste includes a mix of amine lowering ingredients. Whilst the inclusion of lime here is controversial, I tolerate it and hope you do to, and it also is in small quantities.

If you would like to find out more about which ingredients lower amines, along with 7 other easy protein tips, that will lower your amine levels without cutting out foods, sign up for my newsletter and get them straight into your inbox today.

Thai Green Curry Paste
Prep time: 
Total time: 
Serves: 12
  • 2 bunches Fresh Coriander or Cilantro (including 10 stalks scraped and cleaned)
  • 10 leaves Fresh Kaffir Lime Leaves (stalks removed)
  • 200g Fresh Ginger (peeled)
  • 3 stalks Spring Onions or Scallions (roots removed)
  • 100g Fresh Russian Garlic (or 50 grams if garlic is stronger)
  • 3 stalks Fresh Lemongrass (white part only)
  • 2 Medium Fresh Limes (zest of 2, juice of 1 (or citric acid wash))
  • 6 teaspoons Fresh Green Peppercorns (optional only (must be fresh not dried))
  • 3 tablespoons Coconut Oil (olive oil, or other tolerated vegetable oil)
  • 1 tablespoon Sea Salt
  1. Place all ingredients in a Thermomix (blend for two minutes gradually moving up to speed 8) or blender and process until smooth. Taste and adjust seasoning if needed. Portion the blend and freeze or use immediately.


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