Different Types of Curry Paste
Curry pastes give complex flavor to many Thai dishes.
Some of the typical curries you’ll see on a Thai menu are identifiable by their color—a reflection of the type and amount of chiles, aromatic vegetables, herbs, and spices in the curry paste.
Red Curry Paste
This curry paste, which has moderate salty sweetness, is fairly spicy and sour, thanks to lots of dried red chiles and a big hit of lime at the end.
Green Curry Paste
A high ratio of fresh green chiles plus raw aromatics and very little sugar typically makes this variation the hottest and most pungent type of Thai curry.
Massaman Curry Paste
Though one of the mildest Thai curries, massaman is also one of the most complex. Traditionally, the paste combines cinnamon, star anise, cloves, cardamom, and cumin—all introduced to Thailand by Muslim merchants around the 12th century—as well as dried chiles and aromatics. Learn how to make it yourself with our Thai Chicken Curry with Potatoes and Peanuts.
Yellow Curry Paste
This curry paste gets its color from turmeric and ginger, and the heat level tends to be milder. Highlight its sweet complexity with our Carrot Ribbon Chicken and Coconut Curry Soup.
Panang Curry Paste
This red paste balances sweet and spicy aromatic flavors because of the addition of cumin and coriander and has a richer flavor from roasted peanuts.
