Thai red curry paste
Thai red curry paste is a vibrant, aromatic base used to create the iconic Thai red curry. It's a potent blend of fresh red chilies, lemongrass, galangal, garlic, shallots, shrimp paste, and spices, pounded together to form a fragrant foundation. Originating from Thailand, it's the essential starting point for countless curries, soups, and marinades.
🍽️ Nutrition at a glance
As a concentrated paste, it is relatively low in calories per tablespoon but high in sodium and capsaicin from the chilies. Its primary nutritional contribution comes from the antioxidants and anti-inflammatory compounds found in its core ingredients like chilies, garlic, and galangal.
Nutrition breakdown
| Calories | 35 kcal |
| Protein | 1.2 g |
| Carbs | 4.5 g |
| Fat | 1.8 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 650 mg |
| Potassium | 120 mg |
| Vitamin C | 8 mg |
| Iron | 1.2 mg |
| Vitamin A | 450 IU |
| Calcium | 20 mg |
| Magnesium | 15 mg |
| Vitamin B6 | 0.1 mg |
| Manganese | 0.3 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
The paste's unique character comes from the 'holy trinity' of Thai aromatics—lemongrass, galangal, and kaffir lime—which create a complex flavor profile that is simultaneously spicy, citrusy, and earthy. Traditionally made with a mortar and pestle, the physical pounding process is believed to release essential oils and meld flavors more effectively than modern blending.
