– 2 tablespoon red curry paste

Red curry paste is a Southeast Asian condiment, originating primarily from Thailand, composed of a ground mixture of red chiles, garlic, shallots, lemongrass, galangal, shrimp paste, and spices, bound together with oil or coconut milk. The paste is characterized by its vibrant red color, derived from red chiles, and its complex flavor profile combining heat, aromatic herbaceous notes, and umami depth from fermented ingredients. Traditional variants differ by region and preparation method; Thai red curry paste (nam prik gaeng phed) is the most internationally recognized form, though similar pastes appear across the broader Southeast Asian region with local adaptations in ingredient ratios and spice selections.

The paste serves as a flavor base rather than a finished seasoning, designed to be tempered through cooking and incorporated into dishes where its components meld with other ingredients. Its intensity and depth depend on the quality and freshness of constituent spices and the fermentation time of ingredients like shrimp paste.

Red curry paste is the foundational ingredient for Thai red curry (gaeng phed), one of Thailand's most recognizable dishes, where it is typically sautéed in coconut milk and combined with protein, vegetables, and aromatics. Beyond curries, it functions as a marinade base for grilled meats and seafood, a flavoring agent in stir-fries, and a component in soups and braised dishes throughout Southeast Asian cuisines. The paste is often tempered by frying in oil or coconut milk before adding other ingredients, which mellows its raw spice intensity and allows its aromatic compounds to develop. It pairs effectively with coconut milk, fish sauce, lime juice, and fresh herbs like basil and cilantro, which are typical garnishes and flavor complements.