Curry Thai, Red

Definition

Thai Red Curry is an aromatic spice blend inspired by Thai red curry profiles. It delivers warm chili heat, vivid color and layered spice notes suitable for everyday cooking.

Composition (Full Ingredient List)

Sweet paprika powder, Coriander, Turmeric, MUSTARD seeds, Fenugreek, Garlic, Chili, Salt.

Allergen Information

Contains MUSTARD. May contain traces of CELERY.

Origin & Context

Red curry styles are rooted in Thai cuisine, traditionally built on chilies and aromatic spices. This dry blend captures key characteristics for convenient use in soups, sauces and stir-fries.

Flavor Profile

Sweet paprika provides color and gentle sweetness; coriander and turmeric add warm, earthy depth; fenugreek gives a light maple-bitter nuance; garlic and chili supply savory heat. Overall profile: warm, aromatic, moderately spicy.

Culinary Uses

• Coconut milk–based curries with chicken, shrimp or vegetables
• Stir-fries and noodle dishes
• Soups and broths for a red curry accent
• Marinades for grilling or roasting

Dosage & Tips

Start with 1–2 teaspoons for 4 servings. Bloom briefly in a little oil to release aroma, then add liquids (e.g., coconut milk or stock). Adjust salt separately to taste.

Storage

Store in a cool, dry place away from light, ideally in an airtight container. Use within 12 months for best flavor.

Comparison

Compared with green curry–style blends, Thai Red Curry skews warmer and sweeter, emphasizing paprika and turmeric over green herbs.

FAQ

Is Thai Red Curry very hot?
It is moderately spicy; heat depends on the amount used and accompanying chilies.

Can it be used without coconut milk?
Yes—add to tomato- or stock-based sauces, or sprinkle into stir-fries after blooming in oil.

Does the blend contain salt?
Yes—salt is listed among the ingredients; adjust additional seasoning accordingly.