PLANT-BASED | LOW HISTAMINE

This vibrant, flavorful paste is a fantastic base for curries, marinades, soups, and stir-fries. Packed with fresh herbs, spices, and a hint of citrus, it’s a kitchen essential you’ll want to have ready at all times.

— The Farming Chefs

Regarding the histamine content of this recipe…

Jalepenos have some histamine but it is quite low. As they age, they increase in their histamine, so very fresh or frozen jalapeños are best.

I sometimes substitute fresh nasturtium seeds or leaves for green chilis when I need a punch of heat; nasturtium has high vitamin C which is known to inhibit histamine as well as anti-inflammatory and antimicrobial properties.

Kaffir lime leaves are considered a low FODMAP herb.

As with all things, given highly variable sensitivities, you will need to test these ingredients for yourself.

Recipe from The Farming Chefs.

Ingredients

• 300 ml coconut oil
• 1 large bushel fresh coriander, including stems
• *8 green jalapeño peppers and/or fresh nasturtium leaves or seeds
• 1 handful garlic cloves (about 8 cloves)
• 2 medium onions
• 4 stems lemongrass
• 5 djoeroek purut leaves (kaffir lime leaves; sub lime zest)
• 1 T turmeric powder or 3 T finely chopped fresh turmeric
• 1 T cumin powder
• 1.5 T salt

Instructions

Prepare the ingredients.

Cut off the leaves from the stems. Leave the roots attached to the  stems fi homegrown.

Wash the coriander stems and roots thoroughly.

Peel the garlic cloves.

Peel and chop the onions into chunks.

Trim the lemongrass stems, removing the tough outer layers, and finely slice the tender inner parts very finely

Tear or cut the lime leaves into smaller pieces.

Blend the aromatics.
You are looking for a rustic texture. But if you want it finer, you could blend it all with the wand mixer, a food processor or blender.

Pound or pulse the garlic, lemongrass, lime leaves, and coriander roots and stems into a coarse paste. This can be done in batches if you are making a lot.

Mix together at the end once ground into a course mush.

Heat the coconut oil.
In a wok over low to medium heat, gently warm the coconut oil. You want it hot enough to infuse the flavors but not smoking.

Cook the paste.
Heat up the coconut oil. Add the onions in to the wok and 4 minutes later the pounded paste.

Stir frequently with a ladle to prevent burning.

Cook gently for about 7-8 minutes, until the paste thickens slightly and becomes deeply aromatic. 

Add the dry spices and salt.
Add the turmeric and cumin powder, salt and sauté for another 7 minutes.

Mix in fresh coriander leaves
The color should turn army green and golden.

Then move it away from the heat and into a tall mixing glass.

While still warm (but not hot), add the coriander leaves and mix it all with a wand mixer.

Store the paste.

Freeze for up to 6 months flat in ziplock bags; be sure to push or suck out all of the air from the bag before freezing.

Always use a clean spoon when scooping out the paste to prolong freshness.

To use.

Use 2 T for one curry dish with coconut milk.

Use 1 T at the beginning while sautéing your vegetables

Add 1 cup of coconut milk

When the vegetables are cooked to your desired tenderness, mix in another 1 T of the paste and finish with a squeeze of lemon or lime (as tolerated).

Serve over jasmine or brown rice.