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An aerial image of a small bowl of low FODMAP Thai red curry paste on a white marble table. The paste is surrounded by a white bowl of red, water glasses and an olive green skillet filled with Thai red curry.

Low FODMAP Thai red curry paste

Vegan, gluten free

Makes enough for 1 red curry
8-10 Australian tablespoons worth of curry paste
*Cups are in Australian cups. Use ml for international accuracy.
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Prep Time 20 minutes
Cook Time 0 minutes
Course Main Course, Seasoning
Cuisine Food Intolerance Friendly
Servings 1 red curry

Ingredients
  

  • 1-2 large red chillies de-seeded and chopped (see notes)
  • 50 g galangal or ginger grated (see notes)
  • 50 g lemongrass finely sliced (the white parts of approx 2 large stalks of lemongrass)
  • Good grating of makrut lime zest (see notes)
  • 4 pickled garlic cloves (optional, see notes)
  • 1/2 teaspoon ground cumin or freshly ground cumin seeds
  • 1/2 teaspoon ground coriander
  • 1 tablespoon sweet paprika for colour
  • 1/2 teaspoon fine salt or to taste
  • White pepper to taste
  • 3-4 finely chopped Thai basil leaves (see notes)
  • 1 bunch of thoroughly washed and chopped coriander roots
  • 60 ml (1/4 cup)* water
  • 40 ml (2 tablespoons)* neutral oil (I use vegetable)
  • 1 tablespoon vegan shrimp paste I use Vincent the Vegetarian, which contains no onion or garlic

Instructions
 

  • Finely chop all your ingredients prior to using your food processor, as this makes for a much easier time. It’s particularly important to chop the lemongrass and galangal finely as they are hardy ingredients.
  • Blend thoroughly until a mostly smooth paste forms. Taste and adjust for seasonings.
  • Use to make red Thai curry straight away, or store in an airtight container in the fridge. Leftovers keep for a couple of days or can be frozen and defrosted.

Notes

  • This curry uses significantly less chillies than regular Thai curry for FODMAP reasons. You can use 28g or 11cm of chilli per person. A low FODMAP Thai red curry made with this paste serves 4-5 with rice, so you can use up to 4 chillies if you like it spicier. 
  • Galangal is authentic to Thai red curry, but ginger works here too. It does taste different, but it is an option as I know galangal can be trickier to find.
  • Makrut lime has a heavenly fragrant flavour that adds so much depth to this dish. If you can't find the whole limes, use 3-4 of the lime leaves, either finely chopped or whole in the curry itself (and then removed, like a bay leaf.) They are often sold at the supermarket here in Australia, sometimes as lime leaves and sometimes as kaffir lime leaves. 
  • Monash has recently added 1 pickled garlic clove as a low FODMAP serve per person. It's optional but it does add another layer of low FODMAP flavour. Read the body of the post for more information.
  • Thai basil is another beautiful addition to this dish. If you can't find it, simply omit it from the paste. 
Keyword low fodmap curry, Thai red curry paste, vegan low fodmap
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