Thai Curry Paste Calculator

One serving in this calculator equals approximately 2 tablespoons (30g) of finished paste — enough to flavor a single portion of curry made with 200–250ml of coconut milk. Adjust the servings field to scale up or down for your batch.

Red paste uses dried red chilies and has a bold, warming heat. Green paste uses fresh green chilies and herbs like basil and coriander for a brighter, more aromatic flavor. Yellow paste incorporates turmeric and dried spices for a milder, earthy profile similar to Indian curry.

Yes — toggle the 'Include Shrimp Paste' option to 'No' for a vegan-friendly version. You can substitute miso paste or a small amount of soy sauce to replicate the umami depth that shrimp paste provides.

The intensity slider is a multiplier on all ingredient quantities. At 1×, you get a standard-strength paste. At 2×, every ingredient doubles, producing a concentrated paste that's ideal for adding to sauces, marinades, or freezing in small portions.

Stored in an airtight container in the refrigerator, homemade paste will keep for up to 2 weeks. For longer storage, freeze the paste in ice cube trays for up to 3 months — each cube is roughly one serving.

Galangal is related to ginger but has a sharper, more piney, slightly citrusy flavor. While fresh ginger is an acceptable substitute in a pinch, the flavor profile will differ. Use a 1:1 ratio if substituting, but try to source fresh galangal for authentic results.

A high-powered blender or food processor works well, especially for large batches. For the most authentic texture and flavor, a heavy stone mortar and pestle is preferred — the grinding action bruises rather than cuts the ingredients, releasing more aromatic oils.

Massaman is a rich, mildly spiced paste with Persian and Indian influences. It contains warming spices like cinnamon, cardamom, cloves, and star anise — making it less fiery than Red or Green paste and more suitable for slow-cooked dishes with meat and potatoes.