Organic Thai Red Curry Paste

For a medium-spiced dish serving 2–3 people, start with 1–2 tablespoons of Mekhala Red Curry Paste. For a richer, more authentic Thai spice level, use 2–3 tablespoons. Because Mekhala is made from real, stone-ground ingredients with no fillers or water, the flavour is concentrated — a little goes a long way. Frying the paste before adding liquid will unlock the full depth of flavour.

No. Mekhala Organic Thai Red Curry Paste contains absolutely no fish sauce, shrimp paste, or any other animal-derived ingredients. It is 100% plant-based and vegan. This makes it one of the very few authentic Thai red curry pastes on the market that is genuinely safe for vegans, vegetarians, and anyone avoiding shellfish or seafood.

Yes to both. Mekhala Red Curry Paste is vegan and gluten-free. It contains no animal products, no gluten-containing grains, and no artificial additives, MSG, or refined sugar. It's also dairy-free. If you have a severe allergy, kindly exercise caution nonetheless.

Yes. With just 2g of net carbs per serving, 0g added sugars, and 0g fat, Mekhala Red Curry Paste is compatible with ketogenic, Whole30, and paleo diets. It contains no refined sugar, no seed oils, and no fillers — just whole organic ingredients.

Absolutely. While the classic Thai curry uses coconut milk, Mekhala Red Curry Paste is versatile enough to use with oat milk, almond milk, vegetable broth, or even just water for a lighter version. It also works beautifully as a marinade for tofu, chicken, or vegetables, as a stir-fry base, mixed into salad dressings, or stirred through noodle soups.

Mekhala offers all three types of Thai curry paste. Our red curry paste is made with dried red chillies and is bold, slightly smoky, and moderately spicy — the most versatile of the three. Our green curry paste uses fresh green chillies and is the spiciest, with a bright, zesty flavor profile. Our yellow curry paste is the mildest, colored by turmeric, with a warm, aromatic, and earthy character. The Red is ideal for classic Thai curry, stews, and marinades.

Once opened, keep Mekhala Red Curry Paste refrigerated and use within 30 days. For longer storage, freeze the paste in tablespoon-sized portions — it keeps well in the freezer for up to 3 months with no loss of flavour. The reusable glass jar helps maintain freshness and is easy to seal tightly between uses.

Mekhala curry pastes are handcrafted in small batches at the brand's own production facility in Chiang Mai, Thailand. All raw ingredients are sourced from local farmers using regenerative farming practices including crop rotation and cover cropping. The production team is entirely female-led and includes women from the Burmese Shan community, making every jar a genuine act of ethical, purposeful production.

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.