Red Curry Paste

Sauce And CondimentSauceAromaticAllergen: FishAllergen: ShellfishNot vegetarianSpicyAromaticGarlickyCitrusySavoryUmamiPungent

Nutrition (per 100 g)

Calories: 80
Protein (g): 3
Fat (g): 2
Carbs (g): 12
Fiber (g): 3
Sodium (mg): 2500

Values vary by brand and recipe. Sodium is often high due to salt and shrimp paste.

Storage

Room temp: up to 365 days
Refrigerated: up to 180 days
Frozen: up to 365 days

Red curry paste is a brick-red Thai seasoning paste made from chiles, aromatics, and salt. It tastes spicy, garlicky, and citrusy with a deep savory backbone; it blooms in hot oil and anchors curries, stir-fries, soups, and marinades. Traditional versions often include shrimp paste or fish-derived ingredients, though vegetarian formulations exist.

Originating in central Thailand, it developed as a mortar-pounded blend used across Thai cuisine and into neighboring regions. Modern commercial pastes are finely ground, salted for stability, and packed in tubs or jars.