A delicious way to make the most of an abundance of fresh coriander (AKA cilantro). This zesty, flavourful curry paste isn’t too spicy (though you can increase the chilli heat if you like) but makes a beautiful, low FODMAP curry. (Read this, if you are new to Low FODMAP eating).
Coriander Curry Paste
About 1 to 1 1/2 cups (about 8 portions of 2 tbsp)
- 1 large knob of ginger (approx 6cm long piece – about 3 tbsp once finely grated)
- 1 large lemongrass stalk (1 to 2 tbsp once finely grated)
- 2 to 3 hot green chillies
- Juice of 1 lime (about 1 to 2 tbsp)
- 4 cups of fresh coriander leaves
- 5 kefir lime leaves (fresh or dried, dried blends in better)
- 1/4 cup of curry leaves (fresh or dried, dried blends in better)
- 1/2 cup brown sugar (less if you prefer)
- 1 tbsp shrimp paste, or 2 tbsp fish sauce
- 1 tbsp roast onion infused olive oil
- 1 tbsp garlic infused olive oil
- 1/4 cup of macadamia, or coconut oil (melted)
- Rinse the coriander and allow to dry, or use a salad spinner (watch for bugs in home grown, and if you use shop bought coriander, it can have grit in it)
- Peel the ginger using a vegetable peeler (or don’t bother peeling at all!) Remove hard leaves/ stalk from lemongrass. Finely grate the ginger and lemongrass using a 2mm kitchen rasp
- Remove seeds and pith from chillies if you prefer less heat in your curry
- Juice the lime
- Blend all ingredients in a food processor, until well blended and combined
- Use the low FODMAP curry paste fresh. Or freeze it in small plastic containers, or ice cube trays, about 2 tbsp per portion. You can use 2 tbsp per curry for 4 people (1 kg meat or veges) or double that if you find it too mild for your liking.
- If you don’t require low FODMAP way of eating, you can use 3 to 4 crushed garlic cloves and 1 diced onion instead of the infused oils.
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