Despite the fact that both these mixtures have the word “curry” in them, that doesn’t mean they are the same. Hence, we thought of sharing a detailed feature that will explain and clear out all your doubts about curry powder vs curry pastes.
In this episode, we will be focusing on comparing Thai curry pastes (Thai red/yellow/green curry pastes) to curry powder. Most importantly, the flavor profiles and heat levels between the two are significantly different. And this change basically occurs from the base ingredients used in them. In addition, curry pastes are typically wet and moist, while curry powder is literally a “powder” that is dry and easily dispersible.
So, there is more information that we need to share with you regarding these two flavor enhancers. Just scroll down to continue reading.
Curry Powder vs Curry Pastes- Difference Explained.
| Curry Powder | Curry Pastes (Thai red/green/yellow curry pastes) | |
|---|---|---|
| Base Ingredients | Turmeric | Red curry paste – Red chilies Green curry paste – Green chilies Yellow curry paste – Turmeric / spices |
| Other Ingredients | Turmeric Coriander seeds Black pepper Red chilies (Kashmiri red chilies/ cayenne pepper/paprika) Fenugreek Cumin seeds Garlic Cinnamon Mustard seeds Ginger Cloves Some varieties might also contain: Allspice Curry leave Nutmeg Fennel seeds Bay leaves Cardamoms | Red curry paste – Coriander seeds Coriander root Cumin Garlic Galangal/ginger White pepper/ black pepper Shallots Kaffir lime peel Lemongrass Salt Shrimp paste Green curry paste – Coriander seeds Coriander root Cumin Garlic Galangal/ginger White pepper/ black pepper Shallots Kaffir lime peel Lemongrass Salt Shrimp paste Thai basil leaves, coriander leaves, Turmeric (optional) Yellow curry paste- Dried red/ yellow chilies Curry powder Coriander seeds Cumin Garlic Galangal/ginger White pepper/ black pepper Shallots Kaffir lime peel Lemongrass Salt Shrimp paste Fenugreek seeds, cardamom, mace, cinnamon, cloves (optional) |
| Base Flavor | Spicy and savory | Hot and savory |
| Flavor Profile | Less flavorful, spicy, and way milder than curry pastes with earthy, delicately warm, and savory notes. | Intensely flavored and spicier than curry powder with bold, warm, tangy, and umami flavor notes. |
| Heal Level | Less hot than curry pastes | Hotter than curry powder |
| Texture | A dry spice powder. | Basically, a paste that is wet and moist. |
| Color | Yellowish in color | Red curry paste – Reddish-orange Green curry paste – Light to dark green Yellow curry paste – Golden-yellowish |
| Mode of usage in cooking | Used as an ingredient during the cooking process (Never tempered with hot oil. Generally included in dishes that require slow cooking/ a longer cooking period) | As a cooking ingredient (Usually tempered in hot oil before incorporating with other elements in the recipe) |
| Usages in cooking | – With meat, egg, other seafood dishes, and eggs – To make many Indian-inspired curries – With salads and chutneys – To blend into the fillings of fried food/snacks. – With savory rice dishes – To use as a dry rub and an ingredient in wet rubs or marinades | – As a base for soups – To be incorporated in dipping sauces – To mix with noodles, rice, pasta, and spaghetti – With meat, fish, eggs, and other seafood – To blend in with salad dressings – To make fusion dishes |
| Origin | Western cuisine (This is known to be an Indian-inspired British creation) | Thai cuisine |
| Availability | – Usually comes in containers and packets. – Readily available in local grocery stores, Asian grocery stores, supermarkets, and online sellers. | – Typically comes in containers/tubs – Widely available in supermarkets, Asian grocery stores, and online shopping sites. |
| Storage | – Keep in a dark, cool, dry place stored in an air-tight glass container. – Can be kept with other spices in your spice rack. | – Once opened, curry pastes should be stored in a cold place with mild temperature and low humidity in a tight-fitting glass container. – Can be ideally stored in the refrigerator. |
If you adore a richly flavored, well-balanced, and vibrant dish, we believe both curry powder and curry pastes would be excellent choices. Thanks to several versatile ingredients, they have their own way of adding the unique “curry” flavor and quality to whatever the recipe they are called for.
However, as mentioned previously, due to the base ingredients, curry powder is typically milder and less hotter than curry pastes. While their textures are visibly different, they also have diverse cooking purposes.
Moreover, curry powder is usually a pure combination of spices and sometimes herbs. Therefore, it is generally considered safe for consumption by vegans. While on the contrary, curry pastes often contain animal traces like shrimp paste or anchovy paste. Hence, vegans should be cautious when including curry pastes in their diet.
The Flavorful Conclusion Of Curry Powder vs Curry Pastes
Both curry pastes and curry powder are perfect if you want a pure punch of savoriness and an Asian kick to your regular meals. However, just because they both have similar names, they are not at all the same. Starting from the texture, they have significant differences in flavor, heat level, usage in cooking, etc.
