What goes into a real curry paste

A curry paste looks like a single mass in the jar. In reality, it is a structure made of a good dozen ingredients, each of which has a task. Those who know the tasks also understand why some pastes are flavorful and others are just hot.

Let’s take our red curry paste as an example. There are thirteen ingredients on the label. None of them is there by accident.

• Chili
• Garlic
• Red onion
• Lemongrass
• Galangal
• Kaffir lime
• Citrus note
• Palm sugar

The four components

First: the heat

Chili is at the top of the ingredient list for almost all curry pastes, and that is no coincidence. It is the largest component by quantity. Fresh chili provides a bright, direct heat; dried chili offers a darker and rounder one. Which variety is used in what ratio accounts for much of the difference between red and green paste.

Second: the base

Garlic and red onion are the foundation. They provide sweetness and body, and ensure that the paste develops a texture when sautéed. Without them, it would just be hot spice without any cohesion.

Third: the Thai flavors

This is where it becomes unmistakable. Lemongrass, galangal, and kaffir lime zest are the three things by which you can recognize Thai food with your eyes closed. Galangal is related to ginger, but tastes more resinous and cooler. Kaffir lime zest provides a bitterness that no other citrus product can replace. All three lose a significant portion of their aroma when dried, which is why they should be processed fresh.

Fourth: the depth

Shrimp paste, coriander seeds, coriander root, and white pepper provide what you cannot immediately identify. The coriander root is the quietest ingredient and yet one of the most important. It is hard to find in Europe, but in Thailand, it is in every paste. It tastes earthy and slightly nutty, quite different from the herb.

A look at the ingredient list

Ingredient lists are sorted by weight. Whatever is at the top is present in the greatest quantity. That makes them the most honest part of any packaging.

In many industrial curry pastes, water is listed first, followed by salt, starch, or sugar. Chili and the actual aromatics come much further down. The result is a paste that you need to use much more of, and that still tastes flatter because the expensive ingredients are missing.

Our red paste begins with chili and garlic. Then comes oil, lemon juice, lemongrass, and red onion. Salt is second to last. You can see on the list what you are paying for.

Why this means effort

Fresh roots, leaves, and chilies must be cleaned, cut, and crushed. This cannot be arbitrarily accelerated, and it is the reason why our pastes are produced by hand in small batches rather than in a continuous process.

In return, you don’t need anything else at the stove. A spoonful of paste, coconut milk, a main ingredient. The effort has already been put in before the jar reaches you.