Spice Blend/Condiment | Vegan Gluten Free

Yellow Curry Paste

N/A Allergens: Shellfish, Soy
Yellow Curry Paste

Sourcing & Taxonomy

  • Family Zingiberaceae, Alliaceae, Fabaceae
  • Primary Cuisine Southeast Asian (Thai)
  • Seasonality Year-Round
  • Source Turmeric, Lemongrass, Galangal, Chili, Garlic, Shallots

The Forktionary Angle

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Definition

A fragrant, savory paste made from a blend of herbs, spices, and aromatics, forming the flavor base for Thai yellow curries.

Sensory Profile

TasteSavory, Spicy, Umami, Earthy
TextureThick Paste, Slightly Fibrous
AromaAromatic, Earthy, Spicy, Citrusy
AcidityMed

Technical Metrics

Nutrition Facts

Per 15 g (1 tbsp)
Calories200 kcal
Total Fat15 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol0 mg
Protein5 g
Total Carbohydrate15 g
Dietary Fiber5 g
Total Sugars3 g
Calcium50 mg
Iron2 mg
Potassium400 mg

Chef’s Secret

Always sauté curry paste in a little oil until fragrant before adding other ingredients; this unlocks its full flavor potential.

Substitutions

Best Match

Red Curry Paste

1:1

Similar aromatic base, but typically spicier and redder. Adjust heat and add turmeric for color.

Green Curry Paste

1:1 (use less)

Much spicier and herb-forward; suitable if a bolder, hotter flavor is desired.

Curry Powder + Aromatics

Varies

DIY option; combine curry powder with garlic, ginger, lemongrass, and chilies for a fresh base.

Massaman Curry Paste

1:1

Offers a milder, richer, and sweeter profile with a hint of roasted spices.

Buying Guide

Read labels for shrimp paste if vegetarian/vegan, check sodium levels.

Flavor Pairings

Coconut milk chicken tofu potatoes bell peppers rice.