Fan of Asian cuisine? Than have a look to our curry pasta! You will find all the taste and colors you need!
Our curry pastes provide the authentic taste of Asia!
With our original curry pastes, invite the authentic taste of Asia — with all its stunning flavours and aromas — into your kitchen. At Pepperworld, you’ll find a vast array of various pastes, with the vast majority coming direct from Thailand.
Discover the diversity of curry pastes
You can find all kinds of curry pastes if you look hard enough. Green, reds, yellows and whites — whatever colour you want, and whatever flavour profile you’re looking for, we’ve got them here for you at Pepperworld. Many of our pastes are imported directly from Thailand, so you can add to your recipes — safe in the knowledge that you’re about to enjoy the authentic taste of Asia.
An example of our curry pastes at a glance
All of the curry pastes that we stock at Pepperworld are produced by renowned manufacturers. With the majority of these being based in Asia, you can be sure that what you’re eating is as authentic as it gets. ChokChai, for example, is one of the brands we work with from whom we source various Thai-curry pastes, including green, red or yellow varieties. One of our personal favourites is undoubtedly their Tom Yum paste, a hot and sour blend that forms the basis of Tom Yum soup. Not heard of it yet? This soup is growing in popularity all across the world as people get hooked on its intense flavour and stunning aroma. A staple of many streetfood markets, it also serves as Thailand’s national dish and is certainly worth trying at least once. With ChokChai’s Tom Yum paste, you can easily make this dish yourself at home, or use the paste to spice fish and meat. The primary ingredients in Tom Yum paste are shallots, lemongrass and fresh lemon tree leaves.
Another popular paste that still remains fairly unknown in the West is Chok Choi’s Massaman curry paste. Intensely aromatic and lightly spicy, it forms the base of any traditional Massaman curry. In the mixture, chillies, garlic, lemongrass and galangal (a type of ginger) allow for an aroma as intense as the colour!
Aside from the two varieties already mentioned, however, we have a host of other curry pastes waiting for you in the Pepperworld shop. We work with providers and manufacturers from across the world to bring you a rich assortment that you have to try. Another particular favourite of ours are the pastes from Thai Pride. We stock three different varieties of paste from Thai Pride, namely red, green or yellow. Hailing straight from Thailand, each curry paste contains a different blend of ingredients which allows for the variety of colours. Green pastes, for example, are made primarily with green chilies and lemongrass which results in the vibrant colour.
In Europe, yellow curry paste is the most popular. This is likely down to the long association of curry with cumin — a spice that always adds a deep yellow colour to whatever you’re cooking. In Thai Pride’s yellow curry paste, the chefs have been sure to add an extra dose of cumin: To intensify the mesmerizing yellow even more!
Finally, the last curry paste from Thai Pride that deserves a special mention is their line of red curry pastes. Here, shalotts and chilies provide the deep red, although it’s unmistakable flavour is enriched via the addition of lime rind and basil.
Aside from Asian curry pastes, we have a whole host of pastes to choose from that are mixed and blended in practically every corner of the planet. In fact, some hail from more familiar places and travel only a short distance to get to us. Cantina Berlin, for example, is the creator of a series of these, offering a green, a yellow and a white curry paste, as well as a wonderfully spicy Thai-curry paste.
Curry pastes are made from more than just curry!
Classically, curry pastes come from Thailand and India. And this influence is still clear today, especially if you look at the regional differences of their cuisine. But not all curries are created equal: Curry spice, as well as the innumerable additional ingredients included in any curry change per region and per recipe. A few reliable characters tend to be included in most curry recipes, however, such as garlic, lemongrass, ginger, chili and - of course - curry powder. To blend everything together, a pestle and mortar is traditionally used, with the blend of ingredients being smashed and mixed together to make the perfect paste.
How you should properly use Asian curry pastes
Our various curry pastes are perfect for a variety of uses, whether you’re making a dish with rice, fish, vegetables, seafood or poultry. Just make sure you know how to use it before you add it to your recipe: For some dishes, the paste needs to be first heated in oil before added to any sauce, while for others (such as many coconut milk-based curries) it should be added at the beginning and slowly heated. If you heat it, however, just pay attention to how much you do so. Too hot and you’ll burn the paste, which may result in a bitter taste — something you don’t want on your plate. Here’s how you can best put our curry pastes to good use:
- Use it as a base for frying (lightly).
- Heat it in coconut milk to make a soup-like mixture.
- Add it to sauces.
Pepperworld’s last word on our curry pastes
Curry pastes can vary massively depending on where they come from, what they’re going to be used for, and which spices are used. Most, however, contain shallots, chili, ginger and lemongrass. At Pepperworld, you can browse a variety of different paste types, depending on what you want to cook and how spicy you like it. Many come direct from Thailand, while others are from a little less further afield, such as those from Cantina Berlin, hailing from the German capital. The variety of pastes that we stock is incredibly diverse: you’ll find reds, yellows, greens and whites, as well as practically every variation on the old classics. And the best thing? They’re incredibly easy to use. You can either lightly fry them, cook them in coconut milk, or use them to spice up a sauce.
Curry pastes bring Asian cuisine to your home in no time!
Variants of the curry paste
The curry paste is the main ingredient in many Thai dishes and should not be missing in any Thai cuisine. India is also famous for curry pastes, especially the Madras and Vindaloo pastes play a role here. Curry pastes are usually prepared fresh from herbs and spices. With us it is traditional to buy the curry paste ready in the glass. The most popular curry pastes have the traffic light colors red, yellow and green. Depending on the color, both taste and heat vary. Try out all three Curry pastes - it is definitely worth it!
In addition to Thailand, curry paste is also used in countries such as India, Malaysia, Vietnam or Indonesia. Of course, every country has its own ingredients and cooking methods, which bring out different tastes and flavors. The variety of curry pastes is so huge and curry is not just curry.
The most popular curry pastes in Thailand are the following:
Red curry paste consisting of spicy shallot paste, garlic, galangal root, lemongrass, coriander root, shrimp paste, cumin and green peppercorn
Green curry paste: It is particularly hot and consists of 50% green Thai chilies named Phrik Khi Nu. Add garlic, shallots, galangal root, roasted coriander seeds, coriander root, grated lime, lemongrass and shrimp paste. Panaeng paste: It is the mildest of Thai curry pastes in terms of heat It is made from dried phrik chi faa chilies, garlic, shallots, galangal root paste, grated lime zest, coriander root, green peppercorns, shrimp paste and salt.
Massam curry paste: this paste is very common especially in the south. This paste is made hot and contains many Indian spices. The curry paste is made from shallots, garlic, galangal root, grated lime zest, coriander seeds, cumin, shrimp paste, lemongrass, dried phrik chi faa chilies, cloves, green peppercorns and salt.
Yellow curry paste: This paste is medium in heat and does not belong to the classical Thai kitchen, nevertheless it is common. It is made from Phrik Chi Fa chilies, turmeric, shrimp paste, shallots, lemongrass, garlic, cumin, coriander seeds, cinnamon and cloves.
All ingredients are usually grounded in a stone mortar and mixed well to give a homogeneous mass.
The preparation In India:
It is common to first sear the curry paste and then add more ingredients. In Thailand, on the other hand, the curry paste is usually cooked with coconut milk or water. Sautéing with oil has the advantage that the paste can be heated to more than 100 C ° and so many flavors can develop better. Of course, when boiling with coconut milk, the temperature does not rise above 100 ° C. Depending on the recipe, fruit and meat that are added to the curry paste and the liquid. Depending on the recipe vegetables are also added. The result is a delicious sauce, which is usually served on rice. A culinary treat for all Asia fans!
Small note for use in the kitchen: Curry pastes are traditionally often very salty, so be careful with the use of additional salt sources! You should also keep in mind that many curry pastes are not vegetarian or vegan - you can often find fish sauce or shrimp paste in Thai curry pastes. However, our recipe below and the curry paste in the shop will work without these ingredients!
Making curry paste yourself - the recipe for your curry paste in red
Curry paste is available as Ready to Serve in high quality! Do you have some time and want the absolutely fresh homemade quality? Go to the Asia Shop, buy fresh ingredients and off you go! Our Pepperworld-Guy Harald developed a red curry paste some time ago, here is his guide:
"According to the list of ingredients, a ready-made paste contained shallots, chilli, salt, soybean oil, sugar, garlic, lemongrass, galangal (= Asian ginger), Lime zest, and Thai basil leaves, which are inspired by our Do-It-Yourself variant, but with a few more components added, the paste is also used in Pumpkin-Chicken-Curry."
1 medium onion, chopped +++ 4-5 Thai chilies, finely chopped +++ 2-3 cloves garlic, peeled and crushed +++ 1 stalk of lemongrass, finely chopped, or 2 lemon leaves +++ 2 teaspoons Galangal root or ginger root, peeled and finely chopped +++ 1 teaspoon lime peel, grated +++ 2 tbsp coriander herb, finely chopped, or basil +++ 2 tbsp sweet paprika +++ 1 tbsp sugar +++ 1 teaspoon cumin ground or ground Mash pounded +++ 1 teaspoon coriander seed ground
or pounded in a mortar +++ 1 teaspoon salt +++ 5 tbsp sunflower oil +++ 2-3 tbsp water
Mix all ingredients in a blender or in a small container with a blender, make it a fine puree +++ Here it helps to add some water (2 -3 tbsps.); in this way, the consistency can be adjusted, it should be something like mustard +++ fill the mixture in a sterilized glass jar (jam jar) +++ store in the refrigerator (lasts 1-2 weeks)
Easy-Recipe # 1 Veggie Lentils Beans Curry
There are always days when we are in the kitchen and we are feeling to try some free spirit cooking - for us the curry pastes for all kinds of meat and vegetable frying pan are the bridles for the good taste. In the following V-L-B curry, red lentils are used in the pan and healthy carbs make additional side dishes, such as rice or bread superfluous! Absolutely delicious!
200g Red Lentils +++ 400g Green Beans +++ 100g Mushrooms +++ 50g Red Curry Paste +++ 50ml cream +++ 100ml broth
Cook red lentils separately for 10 minutes and skim off foam +++ Fry mushrooms and brown beans in butter +++ Add curry paste and sauté briefly +++ Deglaze with broth and cream and salt if necessary +++ add lentils +++ let simmer for 10 minutes +++ Mmmmmhh - Done!
Easy-Recipe # 2 Beef & Beans Curry for YOU
The same weekend, as Recipe # 1 (there was probably a small surplus of green beans ;-) this meat curry with green curry paste is the hit for friends of the Thai curry taste, which brings a distinct lemongrass note! Definitely recommended!
200g Beef +++ 400g Green Beans +++ 1 Onion +++ 50g Green curry paste +++ 165ml coconut milk +++ 100 ml broth
Cut onions into small cubes and fry in a little butter +++ Beef, this is how it works well hip steak or rump steak, cut into 1-2 cm cubes and after 1-2 minutes add to the onions and simmer for 2-3 minutes at full heat +++ curry paste and sauté briefly +++ With broth and coconut milk deglaze and, if necessary salting +++ simmer for 10 minutes +++ Serve with rice - family and friends will be amazed and choose your cooking hero :-)