How to Choose Curry Pastes

This guide explains how to choose curry pastes by focusing on what typically differs between styles and jars: flavour profile, heat level, aroma, and how concentrated the paste is. You’ll find clear pointers on what to look for on the label, how to match a paste to the dish you want to cook, and how to adjust seasoning and intensity once it’s in the pan.

Red, green, yellow, panang, and massaman: what to expect

A practical guide to the five most common Thai curry pastes — red, green, yellow, panang, and massaman. I will explain the basic flavor profiles, when to choose each paste, how to use it at home, and what to watch out for when selecting and storing.

How to choose curry paste according to the dish: from quick coconut curry to slow braising

"Curry paste" is not one universal ingredient. Different types of bases can be hidden under the same name – from Thai aromatic pastes (which are briefly sautéed in fat) to Indian curry bases or Japanese curry roux. In this guide, you will orient yourself mainly by the type of dish you want to cook and avoid the most common mistakes that lead to bland or "strangely" tasting curry.

For a wider ingredient context, continue with How to Read Labels and Ingredients , or explore common pairings in How to Choose Coconut Products and How to Choose Rice .

How to Read Labels and Ingredients

How to Choose Coconut Products

How to Choose Rice