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Flavors of the World: Discovering Curry Pastes
The origins of curry
Curry originates from India, where it referred to a blend of spices used to flavor various dishes. The word "curry" comes from the Tamil word kari, meaning “sauce” or “vegetable dish”. This term was adopted and spread around the world by European explorers and traders, beginning with the Portuguese in the 16th century.
Used for thousands of years, curry has traveled from the Indian subcontinent to all of Southeast Asia and beyond. It has become a symbol of culinary fusion, with each region adapting it to local ingredients, taste traditions, and cooking methods.
Curry paste was born from the encounter between Indian spice-blending techniques and local ingredients, enriched by the arrival of chili peppers in the 16th century. Ground together with fresh herbs and spices, then mixed with oil or coconut milk, it forms the aromatic base of many dishes. This preparation method helps preserve the fresh and intense flavors of the ingredients.
A kaleidoscope of flavors
Curry has evolved into a mosaic of recipes and culinary practices over time. There is no single “curry”, but rather dozens of regional varieties, each with its own distinct aromas, colors, and textures. Depending on the tradition, curry can be mild, spicy, fruity, herbaceous, robust, or even sweet and savory.
Indian curry pastes take you on a journey through the emblematic regions of India. Mango curry paste subtly combines fruity sweetness and spicy warmth, perfect for enhancing shrimp or chicken dishes. Kerala curry paste, more traditional, reveals deep and spicy aromas, ideal for fish or seafood. Pondicherry curry paste reflects the Indo-French fusion with its mild and fragrant composition, perfect for slow-cooked dishes. Finally, Rajasthan curry paste evokes the richness of northwestern Indian lands with its intense and warming notes, ideal for roasted meats or vegetables.
Thai Green Curry Paste is a concentrate of fresh and spicy flavors, blending ginger, lemongrass, kaffir lime, holy basil, and chili. Inspired by Thai culinary traditions, it offers a mildly spicy and tangy taste, perfect for enhancing chicken, shrimp, or stir-fried vegetable dishes. Easy to use, it is added at the beginning of cooking with a bit of oil or coconut milk to release its full aromatic richness.
Creole Curry Paste is a spice blend that captures the essence of Creole cuisine, where the fragrances of spices dance in the trade winds. Composed of paprika, onion, kaffir lime, pink peppercorn, cinnamon blossom, allspice, cinnamon, ginger, and green cardamom, it offers a rich and balanced aromatic palette. Ideal for preparing chicken or fish curries or rougail saucisse, it can also elevate your sauces, marinades, oven-baked dishes, or the finishing touch on stews.
Japanese Curry Paste is a spice blend inspired by shichimi togarashi, traditionally used to enhance soups, noodles, and grilled meats. Made with cayenne pepper, poppy seeds, orange peel powder, sesame seeds, Batak berry, ginger, and nori leaf, it delivers an intense aromatic profile, combining chili heat with citrusy freshness. Use sparingly—this paste can serve as a cooking base, a marinade, or be stirred in at the end of preparation.
How to Cook with Curry Pastes?
Curry pastes are very simple aromatic bases to use in cooking. Like a sauce base, they are used to enrich and flavor many dishes. They can be thinned with coconut milk to obtain a smooth sauce, or diluted with yogurt or crème fraîche for a softer, creamier texture. They can also be used as a coating: simply brush them on fish, meat, or vegetables before cooking to add a spicy and fragrant touch. They can also be used to prepare tasty marinades, combining them with a drizzle of oil, a little garlic, ginger, or lemon juice, depending on the desired flavor. Whether simmering, roasting, or grilling, curry pastes bring a depth of flavor and a richness of spices that transform everyday dishes. Concentrated in flavors, they allow you to create a rich and fragrant dish in just a few minutes without having to measure or roast the spices yourself.
Try our recipes for mango curry paste fajitas and Kerala curry paste pork tenderloin :
