Homemade Keto Thai Green Curry Paste

• 20 green chili (traditionally bird eye chili are used, but I can’t deal with that much heat)
• small piece of galangal
• 1 kafir lime
• 2 stems of lemongrass (about 3cm of the stem)
• 2 fingerroots/Chinese keys (in Thai called krachai)
• 3 shallots
• 10 cloves of Thai garlic (the bulb skin of Thai Garlic has a purple shine and is smaller than regular garlic)
• 1 tsp shrimp paste (in Thai called kapi)
• ½ tbsp rock salt

1. Remove as much seeds of the chili as you can.
2. Slice 5 pieces of about 1 mm off the galangal. Peel the slices and put them cold water to prevent them from browning.
3. Wash and peel the kafir lime. Keep the peel, discard the lime.
4. Wash the fingerroot and discard the top and bottom.
5. Peel and slice the shallots.
6. Peel the garlic cloves.

1. Add the chili to the food processor and pulse a few times.
2. Add the galangal and kafir lime peel to the food processor and pulse a few times.
3. Add the fingerroot and the lemongrass to the food processor and pulse a few times.
4. Finally add the shallots, garlic, shrimp paste and rocksalt to the food processor and pulse until you get a smooth paste.

Kapi is shrimp paste made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks.