Thai Curry Pastes: Red, Green, Yellow, Massaman and Panang
Thai curry pastes differ in their chilies and spices. Red paste is based on dried red chilies, green on fresh green chilies, yellow gets turmeric and curry powder, massaman paste gets dry spices like cinnamon and cardamom, and panang paste is a thicker, nutty variant of red. For 400 ml of coconut milk you need 2 to 4 tbsp, depending on the paste.
The five pastes compared
| Paste | Base | Flavor | Typical dish |
|---|---|---|---|
| Red (prik gaeng phet) | dried red chilies | hot, spicy, slightly smoky | red curry with chicken, duck or shrimp |
| Green (prik gaeng khiao wan) | fresh green chilies, herbs | fresh, grassy, often the hottest | green curry with chicken and Thai eggplant |
| Yellow (prik gaeng kari) | dried chilies, turmeric, curry powder | mild, earthy, slightly sweet | yellow curry with potatoes and chicken |
| Massaman | dried chilies, roasted spices | mild, warm, with cinnamon and clove | beef or chicken with potatoes and peanuts |
| Panang | like red paste, often with peanuts | medium hot, nutty, sweetish | thick curry with beef or pork |
The heat depends heavily on the maker. A green paste from Thailand usually burns more than a European one, and two jars of the same color rarely taste alike.
Basic ingredients for each paste
All five share a core: shallots, garlic, lemongrass, galangal, makrut lime zest, coriander root, salt and shrimp paste. The differences lie in the rest.
Red curry paste
You soak dried red chilies and pound them with the core ingredients plus roasted coriander seeds, cumin and white pepper. The steps for mortar and blender are in the recipe Red Curry Paste. With it you cook Gaeng Phed Gai or red curry with shrimp. Thai fish cakes like Tod Man Pla also get their seasoning from red paste.
Green curry paste
Instead of dried chilies, you use fresh green bird's eye chilies, plus coriander leaves and stems and sometimes Thai basil. The paste cooks only briefly so the color stays bright. With it you cook Gaeng Keow Wan with coconut milk.
Yellow curry paste
Fresh or ground turmeric and curry powder join the red base. The result tastes mild and reminds you of Indian curries. The classic is Gaeng Kari with potatoes.
Massaman curry paste
Massaman shows Persian and Indian influences. Spices toasted in a pan join the dried chilies: cinnamon, cardamom, cloves, nutmeg, coriander seeds and cumin. In the pot, tamarind, palm sugar, potatoes and peanuts round out the curry. The recipe Massaman Curry simmers beef tender in it for two hours.
Panang curry paste
Panang paste is similar to red but often contains roasted peanuts and less liquid. The curry stays thick and creamy, and you serve it with finely sliced makrut lime leaves. Recipe: Gaeng Panang.
Amounts per 400 ml of coconut milk
The values apply to store-bought pastes from Thailand and a curry for two to three people with 400 to 500 g of meat or vegetables. Start at the low end and add more after tasting.
| Paste | Amount per 400 ml | Note |
|---|---|---|
| Red | 2 to 3 tbsp | for homemade paste, more like 3 to 4 tbsp |
| Green | 1 1/2 to 3 tbsp | quickly becomes too hot |
| Yellow | 3 to 4 tbsp | mild, takes larger amounts |
| Massaman | 3 to 4 tbsp | with 2 tbsp peanuts and 1 tbsp tamarind |
| Panang | 2 to 3 tbsp | only 250 to 300 ml coconut milk, so it stays thick |
Cooking a curry with paste, step by step
- Don't shake the can of coconut milk. Skim off the thick cream on top, about 100 ml.
- Cook the cream down in a wok or pot over medium heat for 3 to 5 minutes, until the fat separates and shines at the edges.
- Add the paste and fry it for 2 to 3 minutes, stirring, until it smells fragrant. This step takes the raw taste out of the paste.
- Add meat in strips or cubes and coat it all over with the paste.
- Pour in the rest of the coconut milk and, depending on the dish, 100 to 200 ml of water or broth. Simmer over low heat: chicken breast 8 to 10 minutes, shrimp 3 minutes, beef for massaman up to two hours.
- Season with 1 to 2 tbsp fish sauce and 1 to 2 tsp palm sugar. Stir in makrut lime leaves and Thai basil at the end.
Add vegetables like bamboo shoots or bell pepper in the last five minutes. Thai eggplants need a little longer. More on choosing a can and on low-fat coconut milk is under Coconut Milk.
Common mistakes
- Paste stirred straight into liquid: The curry tastes raw and sharp without depth. Always fry the paste in fat first.
- Too much paste at once: Heat is hard to take back. If only more coconut milk helps, the curry turns watery.
- Curry boiled hard: Coconut milk separates and turns grainy. Let it simmer gently.
- No salt and no sweetness: Without fish sauce and palm sugar the paste tastes flat. Only both together round it out.
Allergens, buying and storage
Almost all pastes contain shrimp paste, so they contain shellfish. Massaman and panang often contain peanuts. For vegetarian or vegan curries, look on the ingredient list for a paste without shrimp and replace the fish sauce with light soy sauce and a pinch of salt.
You can find red, green and yellow paste in the Asian aisle of well-stocked supermarkets. Massaman and panang are more likely at an Asian grocery store, which also sells them in cans or plastic tubs of 400 g and more. All kinds are available online.
Store opened jars in the fridge and always take the paste out with a clean spoon. Press the surface smooth and pour a thin layer of oil over it, and it keeps for several weeks. Use homemade paste within a week or freeze it by the tablespoon in ice cube trays.