What Are The Different Kinds Of Curry Paste?

Curry Paste

A plate of curry can scare you easily. It may seem to be more magic than cooking to have tender meat coated in a sauce with precisely matched spices on top of a fluffy mound of white rice, for instance, but if you can master curry paste, you can live this dream. As a confessed curry connoisseur, my kitchen’s walls virtually smell like curry. Looking for the best curry paste recipe then with no doubt in mind try curry paste recipe UK.

Asian cuisines are generally known for their curries, which are available in a broad spectrum of flavours and textures, from extremely thick, hot, and meaty to sweet, soupy, and loaded with seafood. 

Curry Paste: What Is It? 

Curry paste is similar to a concentrated form of curry powder, which is a mixture of ground herbs and spices that are dried and may be found in the spice section of the supermarket between dill with cumin. Many of the same spices are used, including cumin, turmeric, coriander, and chilli powdered material. Oil, garlic, lemongrass, and galangal (also known as Thai ginger), along with certain chillies are also added; the latter is what gives curry paste its unique flavour and colour.

Paste with Thai Curry

Prik gaeng is just a concoction of ground spices, herbs, and aromatics. That is all. Furthermore, while prik gaeng is used to produce gang or curries, Thais view them more broadly as a “flavour paste” that may be included in any dish. 

Similar to how prik gaeng is not required for curries, there are virtually no regulations about what components can or cannot be used in a paste. However, experts do believe that prik, or chillies, must be present for a prik gaeng to be considered.

Paste For Green Curry

One of the most popular curries on the following list would be Thai green curry. Most Thai restaurants serve this dish, and although most curry lovers have had enough of the somewhat spicy, coconutty mixture, it’s quite easy to create at home provided that you have green curry paste. Makrut lime leaves, along with ginger, galangal, turmeric, coriander, cumin, and other ingredients, provide this paste its lovely green colour.

The secret to using green curry paste is to sear it off before adding additional ingredients. This is similar to sautéing garlic which is heating spices and unleashing the aromatic properties of the paste components. 

Red Curry

The recipe for red Thai paste of curry has mostly not changed over time, despite conventional Thai chefs incorporating up to 20 red chilli peppers to give it a fiery red colour. Nonetheless, some contemporary cooks would rather use fewer chillies in favour of chilli powder and occasionally tomato-based sauces, which also have the added advantage of deepening the flavour and intensifying the red colour.

Curry Pastes From Malaysia 

Although they are created with a similar combination of herbs and spices, Malaysian curry pastes have a slightly stronger and hotter flavour than Thai curry pastes. The three main flavours are lemongrass, galangal, as well as turmeric. Malaysian curry pastes are excellent for adding a touch of extra heat to meals while maintaining a well-balanced spice profile. Luxurious and creamy foods like soups and curries benefit from the strong spice. If you enjoy a hot curry or stew, a Malaysian paste of curry might be a perfect option.


A dhansak curry has a moderate level of spiciness along with a pronounced “sweet and sour” flavour. Depending on the chef’s personal preferences, a pineapple ring is frequently served with it, serving as an accompaniment and also contributing to the dish’s sweetness. 

Masala Tickka 

Tickka masala is probably the one dish that all Indian eateries could agree is “universal.” The chicken or additional meats roasted on a skewer in a tandoor are known as tikka, and the thickened sauce that covers them is known as masala. The meal gains some flavour from the spices, but not much heat.

Final Words

All things considered, there are several delectable curry pastes available, each with a distinct taste and degree of heat. It’s best to try out a variety of kinds until you settle on one that you truly like. 

Leave a Reply

Your email address will not be published. Required fields are marked *