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    Curry Paste

    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 :-)

    Feel like having your own high-speed / high-value curry ... now your curry paste to buy!