Red Thai Paste

Red Thai paste is a flavourful condiment originating from Southeast Asia, commonly used in Thai cuisine. It is typically made by pounding together a blend of fresh and dried chillies, garlic, shallots, galangal, lemongrass, kaffir lime zest, and spices like coriander seeds and cumin, often with a touch of shrimp paste for umami depth.

Manufacturers use red Thai paste to impart a distinctive spicy, aromatic, and complex flavour profile to a wide range of dishes. It is a key ingredient in curries, stir-fries, marinades, and soups, particularly those with a Thai influence, adding both heat and depth.

Red Thai paste is not an additive and does not have an E-number. Its health implications are primarily related to its constituent ingredients, such as chillies which contain capsaicin. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide general dietary advice on salt and sugar intake. Evidence on the specific health effects of consuming red Thai paste at typical levels is not extensively documented in regulatory reviews, but it is generally considered safe as part of a balanced diet.