Wet pastes from Thai, Indian and other traditions that form the backbone of curries.
Balti masala paste is a one-of-a-kind category: it's made from pre-ground spice powder (Balti masala) rehydrated with vinegar and oil, creating a consistent base for curries. The vinegar preservation technique allows this paste to be made in large batches and jarred for months of storage. The paste's mild spice profile makes it a foundation that cooks build on with additional ingredients. This is British-Indian cooking at its most practical and efficient.
Green Balti masala paste combines Indian spices with fresh herbs, creating a vibrant paste used in British-Indian curries. Unlike Thai green pastes, this one includes fenugreek (for nutrition and earthiness), fresh mint (for cooling contrast), and turmeric (for color and warmth). It's preserved with vinegar like Balti masala paste, allowing batch preparation and long refrigerated storage. The color is striking and the flavor is complex, earthy from spices, bright from fresh herbs.
Madrasi masala paste represents the very hot end of British-Indian curry pastes. It's made by toasting and grinding dry spices (mimicking the South Indian cooking technique) then combining them with fried aromatics. The vinegar and oil preservation technique allows batch preparation. The color is deep reddish-brown from the dried chillies, and the aroma is unmistakably fiery. This paste requires careful heat management during cooking and creates genuine sweat-inducing curries.
Tandoori masala paste is unique: it's designed to be diluted with yogurt to create a marinade for the tandoor clay oven or modern broiler. The spices are warm and earthy (coriander, cumin, turmeric, paprika) with just enough chilli for gentle heat. The color is spectacular, bright orange-red from paprika and turmeric, making the resulting marinated meat unmistakable. This paste is more aromatic than fiery, with cardamom and clove adding sophistication. Unlike Madras or Balti pastes, this one includes a balance of turmeric and paprika in the aromatics themselves.
Thai green curry paste combines fresh green chillies (not reduced in heat like Thai red paste), fresh herbs including cilantro and lemongrass, and aromatic spices. The "green" comes from fresh coriander and green chillies, not fromprocessing. This is one of Thailand's most iconic curry pastes. Unlike red curry paste which is often toasted-spice based, green relies on fresh ingredients for its character and building, sustained heat.
Masaman curry paste is perhaps Thailand's most complex paste, reflecting its multicultural origins at the Malaysia-Thailand border. It combines fragrant aromatics with toasted warm spices (cloves, cumin, coriander), creating a rich, almost stew-like curry base quite different from the bright green or red curries. The flavor builds with slow cooking, developing layers of warmth and spice. This paste is essential for classic Masaman curry made with beef and potatoes.
Thai red curry paste is a balance of heat from chillies, brightness from citrus, and umami from shrimp paste. Toasting the coriander and cumin seeds before grinding awakens their essential oils. This paste forms the flavor foundation for authentic Thai red curries. Made fresh, it's noticeably superior to commercial versions, vibrant in color, aromatic, and with cleaner flavor.