Mekhala Organic Lemongrass Turmeric Paste

No. Mekhala Organic Lemongrass Turmeric Paste contains no chilli whatsoever — it is the only Mekhala paste with zero heat. Suitable for young children, elderly guests, anyone with sensitive digestion, and those who simply prefer fragrant cooking without spice.

This is one of the most versatile pastes in the Mekhala range. Use it for golden lemongrass soups; fish and seafood marinades (mix with olive oil and lime); golden turmeric rice (stir into cooking water); lemongrass stir-fries; golden lentil dal; roasted vegetables (toss with coconut oil); Vietnamese-inspired broth; turmeric latte / golden milk; and as a dressing base with lime juice and sesame oil.

Both are turmeric-forward and mild, but they serve different purposes. Yellow Curry Paste is a Thai curry framework with mild chilli and curry spices (cumin, coriander, fenugreek) — it's the go-to mild curry paste. Lemongrass Turmeric has no chilli at all and centres on lemongrass and turmeric — brighter, more citrus-forward, and more versatile across cooking styles beyond curry. Think of Yellow Curry as the mild curry option and Lemongrass Turmeric as the all-purpose cooking base.

Exceptional. Lemongrass is one of the most natural pairings for fish in Southeast Asian cooking. Mix 1–2 tablespoons with olive oil, lime juice, and a pinch of salt; coat fish fillets or prawns; marinate 20–30 minutes; then grill, roast, or steam. The turmeric creates a beautiful golden crust and the lemongrass fragrance when it hits heat is extraordinary. Works beautifully with cod, snapper, barramundi, salmon, and prawns.

Yes — whisk ¼ teaspoon of paste into warm oat or coconut milk with a pinch of black pepper (which activates curcumin absorption) and a drizzle of honey or maple syrup. The lemongrass adds a pleasant citrus freshness that makes the drink more aromatic than standard turmeric powder versions. The stone-ground fresh turmeric in the paste also delivers a more vivid colour and richer curcumin content than dried powder.

Yes. With approximately 3g net carbs per tablespoon, 0g added sugars, and no fish sauce, shrimp, soy, refined sugar, or artificial additives, this paste is fully compatible with ketogenic, Whole30, and paleo diets. It is also free from a number of major allergens — gluten, dairy, and eggs.

No. This paste contains absolutely no fish sauce, shrimp paste, or any animal-derived ingredients. It is 100% plant-based, vegan, and free from all seafood. It is also gluten-free.

Once opened, refrigerate and use within 4–6 weeks. Freeze in tablespoon-sized portions for up to 3 months. The natural turmeric colour may deepen in the refrigerator over time — this is normal and does not affect flavour or quality. The glass jar seals tightly for easy refrigerator storage.

Mekhala Red Curry Paste rates 2 out of 3 on our heat scale — medium. It delivers a real, authentic chilli warmth without overwhelming heat, making it accessible for most palates including older children and those sensitive to spice. For extra kick, simply double the amount of paste used. The heat is well-balanced by the bright, fragrant notes of galangal, lemongrass, and lime. If you prefer milder heat, try our Yellow Curry Paste (1/3); for a bolder, hotter curry, our Green Curry Paste (3/3) is the one.

The key differences are: Mekhala is USDA Certified Organic, while most other brands use conventionally grown ingredients. Mekhala contains no fish sauce or shrimp paste, making it genuinely vegan — the others are not. Mekhala uses no artificial additives, preservatives, or fillers; conventional brands often include stabilisers and added refined salt. Mekhala comes in a reusable glass jar; conventional brands use plastic tubs or sachets. In terms of flavour, Mekhala is considered more aromatic and complex, reflecting the quality of whole, organic ingredients stone-ground in small batches.

Yes, Mekhala Red Curry Paste is nut-free. It is also free from gluten, dairy, eggs, shellfish, fish, and soy. The paste is produced in a facility that takes allergen management seriously. If you have a severe allergy, please exercise caution nonetheless.

Yes — it makes an excellent marinade. Mix 1–2 tablespoons with a splash of coconut milk or olive oil and use to marinate tofu, chicken, fish, or vegetables for 30 minutes before grilling, roasting, or pan-frying. The aromatic compounds in the galangal, lemongrass, and chilli deeply penetrate the protein and create a beautiful charred crust when cooked over high heat.