Thai Curry Paste: Red vs Green vs Yellow

The short answer

Red curry paste is usually rounded and deeply savoury, green curry paste is fresh and aromatic, and yellow curry paste is warm and gently spiced. Chilli colour matters, but the herbs, roots and dry spices around the chillies are what make each paste distinctive.

• Choose red when you want depth, richness and a versatile curry base.
• Choose green when fresh herbs and bright aromatics should lead the dish.
• Choose yellow when you want turmeric warmth and a milder, comforting profile.

What is in Thai curry paste?

Most Thai curry pastes begin with chillies, lemongrass, galangal, garlic, shallot, makrut lime peel or leaves, coriander root and salt. The ingredients are pounded until their fibres and oils become a fragrant paste. The exact balance changes from one household, region and dish to another.

A good paste should smell vivid before it tastes hot. Chilli provides heat and colour, while lemongrass, galangal and lime bring the fragrance that makes the finished curry feel unmistakably Thai.

Red curry paste

Red curry paste traditionally gets its colour from dried red chillies. Drying gives the chillies a deeper, more concentrated flavour than fresh green chillies. Garlic, shallot, lemongrass and galangal round out the paste, and some versions include coriander seed, cumin or shrimp paste.

It is the most flexible of the three for many home cooks. Use it with coconut milk, vegetables, tofu, paneer, chicken or seafood. Its savoury depth also makes it a natural bridge to Indian ingredients such as paneer, cumin and fresh coriander.

Green curry paste

Green curry paste uses fresh green chillies and often contains generous fresh herbs. The result can be lively, grassy and citrusy. Green does not automatically mean mild: depending on the chillies, it may be the hottest paste of the three.

Pair it with ingredients that support its freshness—Thai basil, bamboo shoots, pea aubergines, courgette, chicken, tofu or mild paneer. Add delicate herbs near the end so their aroma stays bright.

Yellow curry paste

Yellow curry paste is recognised by turmeric and its warm dry spices. Cumin, coriander seed, cinnamon or cardamom may appear alongside the familiar fresh Thai aromatics. It often tastes gentler and earthier than red or green paste.

It works especially well with potatoes, onions, cauliflower, chicken and richer coconut curries. Its spice profile feels familiar to Indian palates, but lemongrass and galangal keep the finished dish rooted in Thai cooking.

Can you substitute one paste for another?

Yes, when dinner needs to happen—but expect the character of the dish to change. Start with a little less than the recipe requests, taste after the paste has cooked, then adjust. If you replace green paste with red, add fresh basil or lime leaf for brightness. If you replace yellow with red, a pinch of turmeric can restore some colour and warmth.

Frequently Asked Questions

Which Thai curry paste is the mildest?

Yellow curry paste is often the gentlest, but there is no universal rule. Heat depends on the type and quantity of chilli used, so taste the paste before deciding how much to add.

Is green curry paste hotter than red?

It can be. Fresh green chillies may produce significant heat even though the flavour feels fresh and herbal. Check the label or taste a small amount rather than judging by colour alone.

How should opened curry paste be stored?

Keep it tightly covered in the refrigerator and follow the manufacturer’s storage guidance. For longer storage, portioning the paste before freezing makes it easier to use a small amount at a time.