Thai curry paste

Thai curry paste is a fragrant, spicy, and complex base used to create a wide variety of Thai curries. It is typically made by pounding together fresh ingredients like red or green chilies, lemongrass, galangal, garlic, shallots, and shrimp paste into a thick, aromatic paste. Originating from Thailand, it forms the essential flavor foundation for dishes like Green Curry (Gaeng Keow Wan) and Red Curry (Gaeng Phet).

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🍽️ Nutrition at a glance

As a concentrated flavor base, a single tablespoon is relatively low in calories (around 15-25 kcal) but is high in sodium and can be high in fat if fried in oil. Its key nutrients come from the fresh herbs and spices, providing antioxidants, vitamins (like vitamin C from chilies), and minerals, though it is not a significant source of protein, carbohydrates, or fat on its own.

Nutrition breakdown

Calories	15 kcal
Protein	0.5 g
Carbs	1.5 g
Fat	0.8 g
Fiber	0.5 g
Sugar	0.5 g
Sodium	350 mg
Potassium	80 mg
Iron	0.8 mg
Vitamin C	4 mg
Vitamin A	150 mcg RAE
Manganese	0.3 mg
Magnesium	10 mg
Calcium	15 mg
Phosphorus	15 mg

Per 1 tablespoon (15 g) · estimated, varies by recipe

💡 What's interesting

What makes Thai curry paste unique is its 'fresh' character, as it is often made from raw, pounded ingredients rather than dried spices, giving it a vibrant, grassy heat. Culturally, the paste is a cornerstone of Thai cuisine, and its specific combination of ingredients can vary significantly by region, family recipe, and even by the time of day it's used.