Thai Yellow Curry Paste

Thai Yellow Curry Paste (Kaeng Kari / แกงกะหรี่) is a mild, warmly spiced Thai curry paste that bridges Thai and Indian flavour traditions. Turmeric, fenugreek, mace, and fennel give it a distinctive golden colour and gentle spice depth, while lemongrass and galangal keep it unmistakably Thai. Popular with children and adults alike — and the essential base for the iconic Northern Thai dish Khao Soi.

Why it's different: Indian-inspired spices in careful balance — enough to add warmth and complexity without overpowering the Thai character. Mild heat, rich golden colour, and a flavour profile that works beautifully with chicken, seafood, and vegetables. Also excellent in stir fries and marinades.

Ingredients: Onions · Coriander Root · Garlic · Turmeric · Vegetable Oil · Lemongrass · Chillies · Galangal · Mace · Cumin · Thai Fish Sauce (Fish) · Coconut Palm Sugar · Fennel · Nutmeg · Fenugreek · Salt · Pepper

Key facts:

• 100g — cooks 700g (1.5 lb) meat, fish, or vegetables
• Allergen: Fish
• Gluten free · No artificial colours, flavours, or preservatives
• Shelf life: 12 months from packing date
• Heat level: 🌶 Mild

See the Thai Yellow Curry recipe →  |  See the Khao Soi recipe →