Thai Curry Pastes Explained: Red, Green & Yellow (And When to Use Each One)
Discover the difference between Thai red, green, and yellow curry pastes and when to use each one. From fiery to mild, we break down the flavours and best pairings for each type of curry.
If you've ever stood in the aisle or scrolled through our curry pastes wondering which Thai curry to try, you’re not alone. Thai red, green, and yellow curry pastes may look similar on the outside, but they each bring their own distinct heat, aroma, and richness to the table.
Here’s a quick guide to help you choose the right one for your next meal.
Thai Red Curry Paste
Flavour profile: Spicy, rich, slightly sweet
Main ingredients: Dried red chilies, garlic, galangal, lemongrass
Best with: Chicken, duck, prawns, or tofu
Red curry is bold and versatile. The spice comes mainly from dried chilies, giving it a warming depth.
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Thai Green Curry Paste
Flavour profile: Hot, herbal, and fragrant
Main ingredients: Green chilies, lime peel, basil, coriander roots
Best with: Chicken, seafood, or Thai aubergines
Green curry is the spiciest of the three and also the freshest tasting thanks to green herbs and lime. Great with vegetables and lighter proteins.
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Thai Yellow Curry Paste
Flavour profile: Mild, earthy, slightly sweet
Main ingredients: Turmeric, cumin, garlic, ginger
Best with: Potatoes, chicken, root vegetables
Milder and more Indian inspired in flavour, yellow curry paste is great for hearty, comforting dishes especially with starchy veg.
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Pro Tip
All three pastes work best when stir-fried in a little oil before adding coconut milk. Don’t forget to finish with fish sauce and palm sugar to balance flavour.
Final Thoughts
Thai curry pastes are the foundation of so many comforting dishes. Choosing the right one just depends on your mood — spicy, herbal, or mellow? You can’t go wrong.
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