What Is The Mildest Curry Paste?

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How To Make a Mild Homemade Curry Paste

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There are pretty many types of curries out there; which one among them is the mildest? Actually, what determines how “hot” or how “mild” a curry dish would be is the paste used and the cook?

Notwithstanding, everyone who has tasted curry dishes before agrees that red curries are simply hottest, and this is because they are many with several varieties of hot red chilies.

So, what is the mildest curry paste? The Massaman curry paste can be said to be the mildest because it is made with a smaller number of chilies. Massaman curry paste is used for preparing Massaman curry – an Islam-inspired Thai curry.

What Is The Mildest Curry Paste?

The red and green curry paste are out of this because they are made with hot red/green chilies. Apparently, anyone looking for the mildest curry paste doesn’t love hot dishes or wants to try out a new recipe.

There are pretty many ready-made mild curry pastes you can buy from online or offline grocery stores. These curry pastes are considered “Mild” because they do not include several varieties of peppers in the mix.

Considering the base ingredients used in Thai curry pastes, the Yellow curry and Massaman curry are the two mildest curries to eat. “Base Ingredients” means the compulsory ingredients to include while making a curry paste.

How are Yellow Curry and Massaman Curry The Mildest?

What Is The Mildest Curry Paste

As said earlier, our conclusion is based on the base ingredients used in making curry pastes. Below is a quick rundown of the ingredients for preparing different popular curry pastes.

  • Red Curry: at least 20 hot red chilies, garlic, lemongrass, galangal, shrimp paste, cumin, coriander, and cinnamon.
  • Green Curry: coriander seed/powder, lime (lemon zest), cumin seed/powder, ground pepper, varieties of green chilies, garlic, lemongrass, ginger or galangal, and green onions.
  • Yellow Curry: Turmeric, coriander, yellow chilies, fenugreek seeds, sea salt, lemongrass, garlic, ginger, and cumin.
  • Penang Curry: Several varieties of dried long chilies, peanuts, galangal or ginger, lime leaves, coriander root/seeds, and cumin seeds.
  • Massaman Curry: Cardamom pods, cinnamon stick, whole clove, coriander seed, cumin seed, peppercorn, dried chiles (not too many), and some Indian spices.

However, a chef may decide to add too many chilies to Yellow curry paste just to make it hot, and another may not add too many chilies in his Penang curry paste to make it mild.

What does this imply? Although yellow curry paste and Massaman curry paste are the mildest, some yellow curry and Massaman curry pastes may actually be hot depending on the chef’s purpose that made them.

How To Make a Mild Homemade Curry Paste

 It’s very simple – get all the ingredients required for making the paste and then follow the recipe you’ve got. When it’s time to add the chilies, add very little since you want a mild paste.

More so, homemade pastes are much better, tastes better, and even look richer than most ready-made options out there. When you’ve got all the ingredients, it won’t take you up to 20 minutes to make a curry paste.


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