Thai Curry Pastes: Red, Green, Yellow and More

Thai curry pastes are the foundation of many of the country's most beloved dishes. Red curry (gaeng ped) is made with dried red chillies and is rich and warming. Green curry (gaeng khiao wan) uses fresh green chillies and herbs—bright and aromatic. Yellow curry gets its colour from turmeric and is often milder.

Quality pastes contain no fillers—just chillies, aromatics, shrimp paste, and spices. A tablespoon or two is usually enough for a family-sized curry. Fry the paste in a little oil or coconut cream first to bloom the flavours, then add meat or vegetables and liquid.

Store opened tubs in the fridge and use within a few months. Freeze in ice cube trays for longer storage.