Thai Curry Pastes: Spice Foundations

By Lisa Chang · October 4, 2026

Three Pillars of Thai Curry

Thai curry pastes are built on fresh aromatics and dried spices pounded together. Each color represents a different flavor profile.

Green Curry Paste

Fresh green chilies — bright heat
Lemongrass and galangal — citrus and pine
Kaffir lime zest and leaves — floral citrus
Thai basil — anise sweetness

Red Curry Paste

Dried red chilies (soaked) — deep, smoky heat
Same aromatics as green, plus shrimp paste
Turmeric optional for golden color

Massaman Curry

Dried spices: cardamom, cinnamon, cloves, star anise, cumin
Dried red chilies — mild heat
Influenced by Persian and Indian traders
Richer, sweeter, and more aromatic

Making Paste at Home

Toast dried spices, soak dried chilies, then pound everything in a mortar and pestle or blend in a food processor. Fresh paste is dramatically more fragrant than store-bought.