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aip thai yellow curry paste in mason jar surrounded by ginger, lime leaves and galangal
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4 from 2 votes

AIP Thai Yellow Curry Paste

If you’re looking for an anti-inflammatory powerhouse recipe, try this AIP Thai Curry Paste. It’s a wonderful base to so many dishes. It’s also nightshade free.
Prep Time30 minutes
Total Time30 minutes
Course: Ingredient
Cuisine: Asian, Thai
Servings: 2 cups
Calories: 65kcal
Author: Beth Chen


  • Food Processor or Immersion Blender


  • 1-2 Onions peeled and roughly chopped (about 1 cup)
  • 4 Garlic Cloves
  • 1 Fresh Lemongrass Stalks end trimmed and roughly chopped
  • 3 Lime Leaves
  • 1/3 cup Fresh Ginger peeled and roughly chopped
  • 1/3 cup Galangal peeled and roughly chopped
  • 1 teaspoon Fish Sauce
  • 1 teaspoon Ground Turmeric or 3 teaspoons Fresh Turmeric


  • 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.
  • 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


Serving: 1cup | Calories: 65kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg