Thai Curry Paste: Spice Foundations

By Rachel Torres · October 18, 2026

Three Curries, Three Spice Profiles

Thai cuisine builds distinct curry types from overlapping spice foundations. The difference lies in which chilies and dry spices dominate.

Green Curry Paste

Built on fresh green chilies, green curry paste emphasizes herbal brightness:

Fresh green chilies
Lemongrass
Galangal
Kaffir lime zest and leaves
Thai basil
Coriander root
White pepper

Red Curry Paste

Uses dried red chilies for deeper, smokier heat. Often includes shrimp paste for umami depth.

Massaman Curry

The most spice-forward Thai curry, reflecting Persian and Indian trade influence:

Cardamom
Cinnamon
Cloves
Star anise
Cumin
Coriander seeds
Nutmeg
Dried red chilies

The Mortar and Pestle Method

Traditional Thai cooks pound paste ingredients in a granite mortar, starting with the hardest items and adding softer ones progressively. This produces a smoother paste than a food processor.