Green Thai Curry Paste

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This AIP Thai Green Curry Paste is a great way to boost the flavor of meat, seafood, veggies or soup. This vibrant green dish is full of anti-inflammatory ingredients which means it not only tastes good but it’s also good for you.

There are two main types of curry: Indian and Thai. Thai curries are usually a blend of ingredients pounded down into a paste. Green Curry Paste generally includes curry, fresh green chilies, shallots, lemongrass, white pepper, coriander, garlic, kaffir lime rind, shrimp paste, and salt. Sweet basil leaves, round green eggplant, and kaffir lime leaves add to the overall green color. Since curry, chilies, pepper, and eggplant are all nightshades, they aren’t allowed during the elimination phase of the autoimmune protocol. I had to leave them all out and looked to other ingredients to come up with this Thai inspired dish. This recipe is AIP friendly and totally nightshade free.

Every single ingredient in this recipe has anti-inflammatory properties. One ingredient that you may not have heard about it galangal. It’s from the ginger and turmeric family. In fact, it looks very similar. However, it’s slightly more fibrous than ginger. It also has a more citrusy flavor. It’s very often found in Thai cooking. You will probably have to head to an Asian grocery store to find this ingredient. It’s not common is most conventional stores. You can see pictures of what it looks like in this post.

This recipe is not meant to be eaten on its own. It’s used to flavor other dishes. It does really well with most proteins especially fish and veggies. If you’re looking for a AIP Yellow Thai Curry you can find it here. Both AIP curry paste recipes can be used in this AIP Coconut Curry Soup or this AIP Curry Shrimp and Pork Burger.

5.0 from 3 reviews
AIP Green Thai Curry
Prep time
Total time
Serves: 2 cups
  • 1-2 onions peeled and roughly chopped
  • 4 garlic cloves
  • 1 fresh lemongrass stalks dry outer leaves removed, bottom 5 inches roughly sliced
  • 3 lime leaves roughly chopped
  • ⅓ cup fresh ginger, peeled and roughly chopped
  • ⅓ cup galangal, peeled and roughly chopped
  • 1 teaspoon fish sauce
  • 1 bunch cilantro about ½ cup
  • 1 bunch Thai basil about ½ cup
  1. Place all the ingredients into a blender or container for an immersion blender then blend until smooth. It helps to blend one item at a time starting with the onions if you are using an immersion blender.
Store in an airtight container for about a week in the refrigerator.
If you’re using a food processor you may be able to blend all the ingredients at once. If you are using an immersion blender then it’s easier one ingredient at a time.
I use this immersion blender.
I don’t have a food processor but this one is on my wish list.



About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.


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