Thai Basil has a such a delicate, delicious flavour. This zesty, flavourful curry paste can be made spicier by increasing the amount or type of chillies you use. It makes a beautiful, low FODMAP curry. (Read this, if you are new to Low FODMAP eating).
Thai Basil 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)
- 2 to 3 cups of Thai basil 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)
- Check over the basil for bugs, if using organic home grown
- 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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