Who knew you could create so much flavour – and so many delicious-tasting opportunities – from the one jar of goodness? Our new curry pastes put restaurant-worthy dishes at your fingertips. Made using all-natural ingredients and no nasties, we’re sharing much-loved family recipes to bring a spark of Thai magic to your dinner table. What will you make first?
Thai curries are a pillar in Thai cuisine, and there are a few different types to get familiar with. There are three main types of Thai curry pastes, Thai red curry paste, Thai green curry paste and Thai red curry paste. There is also Massaman curry paste which is a traditional Thai curry.
You can use Thai curry paste in a number of different ways. We have recipes that showcase Thai green curry paste, Thai red curry paste and Massaman curry paste. One of the best things about Thai curry paste is that it is so versatile! You can use it to add extra flavour to all your fave dishes, Thai curry paste is always welcome wherever you need some spice in your life!
Thai green curry paste is the hottest of the three, and is typically more herby and citrusy thanks to the use of makrut lime leaves. Thai red curry gets its hue from long red chillies, and is bright in colour and heavily spiced – it’s still not as hot as green curry though which tends to cause some confusion! And yellow curry is the more mild of the three main Thai curry pastes, getting its yellow colour from turmeric. Massaman curry is quite different in comparison, it’s quite mild and packed with spices found traditionally in Indian food, cinnamon, cardamom and peanuts give Massaman curry its signature flair.