Use this Low FODMAP Thai Red Curry Paste in the Pad Thai recipe, or other recipes which call for Thai Red Curry Paste. For you lucky visitors from the U.K., there are specialty stores which sell low FODMAP Red Thai Curry Paste so you can skip this step.

Everyone has their own version of the paste (as well as Pad Thai), so modify to your taste. If using fresh lemongrass stalk, chop into fine pieces and pound with pestle in mortar. Option to use 3 Kaffir leaves instead of or in addition to, depending on how citrusy you like it.

Vegetarians can use soy sauce or Golden Mountain Seasoning Sauce, 20 Ounce in place of fish sauce.

Thai Red Curry Paste

Created by Bo Park on March 31, 2016

Category: sauce & others

Ingredients

1 tablespoon dried, minced red chile or Korean Chili Powder
1 teaspoon minced ginger
1 tablespoon minced scallion, green part only
1/2 teaspoon asafetida
1/4 teaspoon lemongrass powder or 1 tablespoon fresh (chopped)
1 teaspoon garlic infused olive oil
1 tablespoon juice from lime
1 tablespoon fish sauce (vegetarians can use soy sauce or Golden Mountain Sauce)
1 tablespoon water

Instructions

Mix the minced chile, asafetida, ginger, scallion, lime juice and lemongrass powder thoroughly.
Add garlic infused olive oil and water.
Stir into a thick paste.
If using fresh lemongrass stalk, chop into fine pieces and pound with pestle in mortar. Option to use 3 Kaffir leaves instead.