Curry paste is a concentrated blend of spices, aromatics (such as garlic, ginger, lemongrass, chilli), oil, and salt used to flavour curry dishes. It is used in small quantities and is high in sodium per 100g, though the amount consumed per serving is modest. It provides the antioxidant and anti-inflammatory compounds of its constituent spices, including curcumin from turmeric and capsaicin from chilli.
Use 1–2 tablespoons per serving as a flavour base rather than a sauce — fry the paste briefly in oil before adding other ingredients to bloom the spices and develop depth of flavour. Store opened jars in the fridge and use within 2–4 weeks.
Where Curry paste Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 3,740 mg | 200% | |
| Potassium | 520 mg | 26% | |
| Calcium | 150 mg | 19% | |
| Phosphorus | 110 mg | 16% | |
| Magnesium | 75.0 mg | 20% | |
| Iron | 12.8 mg | 91% | |
| Niacin (B3) | 1.80 mg | 11% | |
| Manganese | 1.12 mg | 56% | |
| Zinc | 0.800 mg | 8% | |
| Copper | 0.290 mg | 29% | |
| Riboflavin (B2) | 0.130 mg | 9% | |
| Thiamin (B1) | 0.090 mg | 8% | |
| Vitamin C | 0.000 mg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin A (RAE) | 0.000 µg | 0% | |
| Cholesterol | 0.000 mg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.