A vibrant, flavorful Thai green curry paste free from garlic, onion and other higher FODMAP ingredients. Perfect for adding to soups, curry dishes, or your favorite protein. Comes together in the bowl of a food processor!
I took my last final of my nutrition courses on Tuesday! *Cue the celebratory music!!!*
While, it’s very exciting that I have a small amount of time off before I begin my Dietetic Internship, I’ll be honest in saying completing that last final doesn’t quite feel like it was the end. I do have a couple of masters level courses to take at the start of my internship, so I guess classes are 100% over…but we are getting close!
Even though it doesn’t feel real that I am done with the basic coursework required to become a Registered Dietitian, I am still going to take this month to attempt to relax a little bit more than usual. I’m not sure what it why, but Wednesday (the day after my exam) I just felt exhausted! It’s probably my body telling me to slow down for a minute. It’s easy for me to forget to recharge, but after I do I feel so much more productive, creative and energetic! So, here’s to a slower month of May and a super productive and creative June!
Speaking of creative, I am SO excited to share one of my latest creations with you…low FODMAP Thai Green Curry Paste!
The warm and creamy flavor of a delicious green curry honestly cannot be beat, but when following a low FODMAP diet it’s hard to find something to satisfy a green curry craving.
The solution to the problem was to create a green curry paste of my own, and I am so thankful I did!
The only equipment you need to make this green curry paste is a food processor. It does require a little patience as you blend and scrape, blend and scrape, blend and scrape to make it a smooth paste consistency…but it’s worth it AND it’s not the worst thing in the world 😉
Rather than using garlic and onion to achieve a bold flavor, I used the green tops of green onions and chives. I promise, you won’t miss the traditional taste…this is pretty darn close!