{"id":110440,"title":"What is Thai red curry paste?","modified":"2025-10-29T17:17:20+01:00","plain":"What is red curry paste? \n\n\n\nYou\u2019ve probably walked past those glass jars at the supermarket and wondered what they were. As you might guess, curry paste is, first and foremost, a blend of spices sold\u2014as the name suggests\u2014in paste form.\n\n\n\nNeedless to say, it\u2019s a staple of Thai cuisine. While there are different kinds of curry pastes, you\u2019ll consistently find the same building blocks in each: chilies, galangal, salt, turmeric, lemongrass, shrimp paste, and garlic. You\u2019ll find the exact recipe at the end of the article.\n\n\n\nEach paste has its own color and character\u2014a vibrant palette that not only brightens the plate but also lends a distinct flavor depending on the hue you choose. \n\n\n\nTry pad prik gaeng\u2014stir-fried pork with red curry\n\n\n\nOrigin of Thai red curry paste\n\n\n\nRed curry has been spicing up dishes for centuries. Spice blends resembling curry were used in Mesopotamia around 1700 BC, but this condiment is, above all, rooted in Thailand.\n\n\n\nSince then, Thai cuisine has won fans around the world while keeping its distinct character.\n\n\n\nThe unique taste of fresh herbs and lemongrass clearly speaks to its Asian origins. That said, Thai cuisine hasn\u2019t been immune to outside influences.\n\n\n\nMany of its spices trace back to India. It\u2019s even said that Portuguese missionaries introduced chilies from Central America. Today, many chefs reinterpret the recipe in their own way to complement their dishes.\n\n\n\nThe different types of Thai curry paste\n\n\n\nThere are three main types of curry paste: red curry paste, yellow curry paste, and green curry paste. Beyond color, what sets them apart is the chilies used: red curry uses red chilies, green curry uses green chilies, and yellow curry uses yellow chilies.\n\n\n\n\n\n\n\nColor is a handy guide to flavor. In Thailand, each chili has its own personality. Despite popular belief, red curry is milder than green curry. If you love heat, reach for green curry paste.\n\n\n\nGreen curry is the most popular in Thai cooking and is especially known for its intensity. Yellow curry strikes a perfect balance between the two. \n\n\n\nFlavor profile of Thai red curry paste\n\n\n\nOver the years, curry pastes have evolved with new ingredients. Even so, Thai red curry has remained largely the same. Cooks in Thailand don\u2019t skimp on red chilies, making the paste very, very spicy.\n\n\n\nSome prefer to reduce the number of fresh chilies and supplement with chili powder or a little tomato sauce\u2014without losing that vivid red hue or intensity. The result is a fiery blend that\u2019s still creamy and rich. \n\n\n\nCooking with red curry paste\n\n\n\nRed curry paste is a versatile condiment used across a wide range of Thai dishes. It\u2019s a natural in curries, where vegetables or pieces of meat are saut\u00e9ed with the paste and coconut milk.\n\n\n\nIt will season your noodles just as well as your salads, soups, stews, and many other Thai dishes.\n\n\n\nUse it in marinades for meat, too. It perks up chicken dishes and fish alike. In short, red curry paste brings bland dishes back to life. \n\n\n\nThai red curry noodles\n\n\n\nSubstitutes for red curry paste\n\n\n\nNo red curry paste in your pantry? Curry powder can do the trick. As a rule of thumb, one tablespoon of curry paste equals roughly one teaspoon of curry powder\u2014adjust to taste.\n\n\n\nAlternatively, swap in green or yellow curry.\n\n\n\nThe flavor and heat won\u2019t be identical, but these pastes are versatile and play well in most dishes. You can also reach for other styles, like laksa or massaman curry. \n\n\n\nWhere to buy Thai red curry paste\n\n\n\nYou\u2019ll find authentic red curry paste at specialty Asian grocers and, increasingly, in mainstream supermarkets. It\u2019s widely available these days; you won\u2019t have trouble finding it. \n\n\n\nIf you\u2019re feeling ambitious, it\u2019s entirely possible to make your own red curry paste, even if it requires a bit of patience.\n\n\n\nIt\u2019s not always easy to find every ingredient\u2014like kaffir lime, lemongrass, or galangal. As for the rest\u2014turmeric, garlic, and chilies\u2014you should find them in your usual supermarkets.\n\n\n\nPound everything in the mortar and you\u2019re done!\n\n\n\nIf you want to go traditional, grab a mortar and pestle and pound everything together. Prefer a modern shortcut? A blender works great!\n\n\n\nHow to store Thai red curry paste?\n\n\n\nEasy to make, and easy to store, too. Store it in an airtight container in the refrigerator for up to 2 weeks. Tip: spoon the paste into ice cube trays and freeze\u2014you\u2019ll keep it even longer!\n\n\n\nWhen needed, defrost portions as you go. Just warm them in a saucepan before cooking. For store-bought jars, follow the instructions on the label.\n\n\n\nKey ingredients in Thai red curry paste\n\n\n\nFish sauce: No Thai dish is complete without good fish sauce. It\u2019s worth the investment\u2014you won\u2019t regret it. More seriously, it brings an indescribable depth (that classic umami) and beautifully nuanced saltiness.\n\n\n\nChili flakes or gochugaru: Korean chili flakes with an irresistible flavor; you can substitute any other chili powder, but trust me\u2014it\u2019s delicious.\n\n\n\nGalangal: a rhizome similar to ginger, but with more peppery, piney notes\n\n\n\nThai red curry paste recipe\n\n\n\n \n\n\n\n\n\n\tThai Red Curry Paste\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 shallot, thinly sliced1 stalk fresh lemongrass, thinly sliced2 red chilies4 cloves garlic1 small piece of galangal2 tablespoons ketchup2 tablespoons fish sauce2 tablespoons lime juice2 tablespoons chili flakes1.5 tablespoons coconut milk1 teaspoon shrimp paste1 teaspoon sugar1 teaspoon ground cumin1 teaspoon ground coriander0.25 teaspoon white pepper0.25 teaspoon ground cinnamon\t\n\t\n\t\tPound everything with a mortar and pestle, or blend in a blender.\t\n\t\n\t\t\t\n\t\n\t\tCondimentTha\u00eflandaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110440"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110440\/revisions"}],"predecessor-version":[{"id":110711,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110440\/revisions\/110711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/3293"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}