Thai Green Curry Paste

Thai green curry paste is a flavourful condiment originating from Thailand, used as a base for many Thai dishes. It is traditionally made by pounding fresh green chillies, lemongrass, galangal, kaffir lime zest, garlic, shallots, coriander root, cumin, and white peppercorns with shrimp paste.

Manufacturers add Thai green curry paste to impart a characteristic spicy, aromatic, and complex flavour profile to foods. It is commonly found in ready meals, soups, sauces, marinades, and as a seasoning for rice and noodle dishes, providing a vibrant taste and aroma.

Thai green curry paste is a food ingredient, not a food additive, and is not listed on the Register of Food Additive Authorisations. Its health implications are related to its constituent ingredients, such as chillies which contain capsaicin, and the overall nutritional content of dishes it is used in. The World Health Organization's International Agency for Research on Cancer (IARC) has classified chilli peppers as Group 3 carcinogens, meaning there is inadequate evidence in humans. Evidence on the health effects of consuming chilli peppers is mixed, with some studies suggesting potential benefits and others indicating no significant effect at typical dietary intakes.