Red Curry – Substitute Curry Powder For Curry Paste

Curry is a general phrase for spicy, well-seasoned foods with roots in India, Thailand, and other Southeast Asian countries. Curry begins with a spice mixture, but there is no set recipe. There are no two curries alike! Curry powder can be used as a substitute at home.

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You can use curry powder instead of curry paste in a red curry dish if you like. Other spices, such as garam masala or sambar powder, can also be used. If you wish to make a vegetarian or vegan curry, use soy sauce or golden mountain sauce instead of shrimp paste. Coconut milk can be used to enhance the flavor of the food. Remember that the paste’s flavor will be more significant when it’s raw but will weaken as it cooks.

Red Curry’s Substitutes for Curry Powder Instead of Curry Paste

  • Garam Masala

Bart Garam Masala Powder - 83g : Grocery & Gourmet Food -

You can use garam masala instead of curry powder when making a curry. Although not as popular as curry powder, this spice can be used in various Indian dishes. Garam masala is a spicy powder made up of more than 30 components, and it’s utilized after the curry has been spiced after the cooking procedure. Here are some alternatives:

The name “curry” comes from the Tamil word “kari,” which means “sauce.” Because it lacks the sweet-sour flavor of curry paste, it is frequently substituted. Several spices, such as cumin, turmeric, and coriander, are ground into a fine powder to make curry powder. Curry powder, which also contains fenugreek, cumin, coriander, and cardamom, is a popular replacement for curry paste. Because it is easy to locate, this spice blend is commonly used in saag paneer.

  • Sambar Powder : MTR Sambar Powder 100g : Grocery & Gourmet Food

If you want a simple yet authentic sambar recipe, sambar powder can be substituted for curry paste. Most south Indian kitchens include this versatile item, which comes in various flavors and textures. Lentils, veggies, aromatics, and spices are commonly used. Sambar can be made with any type of curry paste, but the flavor of this traditional South Indian meal suffers without the sambar powder.

Although it may not have the same flavor as curry paste, sambar powder is an excellent replacement. Sambar powder, unlike curry powder, can be used to flavor stews, meat, seafood, soups, and even cottage cheese. It also has the same aromatic flavor as curry powder, making it a suitable substitute for those without it. Sambar powder has a similar flavor and aroma to curry paste, and it may be used in nearly any recipe that calls for curry powder.

  • All Spice : McCormick Ground Allspice, .9-Ounce Unit (Pack of 6) : Allspice  Spices And Herbs : Grocery & Gourmet Food

If you don’t like curry paste, allspice curry powder can easily be substituted. Although this spice blend is a little sweeter, the flavors and textures are similar. While allspice may not have the earthy flavor of curry powder, it will give your foods an excellent kick. To make your own curry paste, combine all spices with cumin, cayenne, and black pepper.

Turmeric, coriander, cumin, fenugreek, paprika, caraway seed, mustard, and nutmeg are the fundamental constituents of curry powder. Some brands can include extra spices like fenugreek or cloves. It can even be replaced for homemade curry paste in many recipes when used in place of curry paste. Simply follow the recipe to get the best results!

  • Coconut Milk Organic Coconut Milk 13.5 Ounce (Pack of 12) Premium -  Unsweetened, FULL 18% Fat, Vegan, Paleo, No Guar Gum, BPA Free, Keto  Friendly - by Jiva Organics : Grocery & Gourmet Food

The flavor of red curry paste is so distinct that it typically requires a little heat to imitate it. However, you don’t need to use it often because curry powder can be used instead. Because its flavor won’t overshadow your dish, you can use it with foods that aren’t as red. For example, in Thai curries, curry powder can be used instead of red curry paste.

You can use fresh coconut milk or a low-fat substitute to replace coconut milk. A popular alternative is coconut extract. It can be used to produce a coconut sauce, and it has a coconut flavor but does not taste like coconut. Fresh coconut milk has a distinct flavor that a coconut substitution, such as Greek yogurt, lacks. Those with coconut allergies or lactose intolerance should use a coconut-based curry paste.

  • Chili Powder : Indian Spice Deep Chili Powder Red (Regular) 7oz- : Indian  Chile Powser : Grocery & Gourmet Food

You definitely have a canister of chili powder in your spice cabinet or collection, but it’s not the first thing that comes to mind when looking for a red curry paste substitute. Chili powder can be the ideal substitute for you if you’re making a cuisine where heat is a crucial component (via Substitute Cooking). Chili powder also adds a crimson hue to your food, simulating the color of the regular red kind.

The disadvantage of this alternative is that it simply adds heat to your dish because it lacks the other spices and aromatics found in red curry paste. After adding this alternative, you’ll probably want to taste your food and consider adding a few more spices or seasonings to complete the flavor profile of your culinary masterpiece. Don’t use too much chili powder to get the best results — it packs a punch, and you only need about a fourth of the amount called for in the recipe. If your recipe calls for a tablespoon of red curry paste, you’ll only need a quarter spoonful of chili powder.

  • Red Pepper Flakes : Assi Red Hot Pepper Powder Flakes Coarse 1lb : Grocery &  Gourmet Food

The difficulty in substituting products to replace red curry paste is that the seasoning has such a complex flavor profile due to the various spices and components contained within the blend. As a result, you won’t be able to replicate every single flavor note in this vital ingredient, but you will be able to approximate a handful.

If you want a punch of spice, a little sweetness, and slight acidity, SubstituteCooking suggests mixing tomato paste with red pepper flakes. To avoid an overly hot mixture, add roughly a half spoonful of red pepper flakes to three or four teaspoons of tomato paste for your creation. If you’re trying to recreate a dish where the red curry paste is the star, this combo might not be the most excellent option. The tomato paste and red pepper flake mixture might just do the trick if your recipe only calls for a small amount of the item to give a bit of depth of flavor.

What’s the Difference Between Curry Paste and Curry Powder?

Even though both of these items contain the word “curry,” they have distinct flavor profiles and culinary applications. Fresh chilies are used to make the curry paste, a wet ingredient, and during the cooking process, it must be dissolved into a liquid. Curry powder is a dry substance that requires moisture or oil to activate. It won’t be as spicy as a curry paste because it doesn’t contain raw chilies. Thai-style curries benefit from the curry paste. For Indian-style cuisine, dry curry powder is preferable.

Because of the difference in taste profile and heat level, curry paste should not be substituted for curry powder. If you’re trying to make a traditional Thai or Indian cuisine, this substitution will cause the tastes to clash. Curry powder and curry paste are sometimes used interchangeably because they contain many same ingredients. In most circumstances, one teaspoon of dry curry powder can be substituted for one tablespoon of curry paste in a recipe.

How Much Curry Powder do you Use?

A tablespoon or two of curry powder (or garam masala or any spice combination) is a decent rule of thumb to follow when determining how much to use in a recipe. While I usually mention how much of a spice mix to use in each recipe, feel free to add more — or less — after tasting the finished product.

Curry powder is a spice blend that originated in the Indian subcontinent but is most commonly associated with British Indian food. It’s a versatile “masala” that goes well with curries and dals. You may buy curry powder off the shelf, but nothing compares to the flavor of a homemade blend, which only takes 15 minutes to make. Like all spice blends, curry powder should be stored in a cool, dark, airtight jar. You can also just put it in the refrigerator or the freezer. Stored correctly, a diy curry powder blended from whole spices at home should remain fresh and flavorful for at least a year and, if frozen, much longer.

What are the Benefits of Curry Powder?

Curry powder may help improve cognitive and digestive health, feelings of fullness, blood sugar levels, and antimicrobial properties. Curry powder contains spices like turmeric, coriander, and chili pepper, so it’s no surprise that it has been demonstrated to have anti-inflammatory properties. Curry powder has several health benefits for the heart. For example, studies have shown that the spice blend can increase blood flow and blood vessel function, lowering the risk of heart disease.

Curry powder contains many spices that have anticancer effects. Turmeric, in particular, has been demonstrated to combat cancer cells in numerous test tubes. Antioxidants are chemicals that assist protect cells from free radicals, which are reactive molecules. A study of over 100,000 people found that those who ate curry regularly had much lower blood sugar levels than those who only ate curry once a month.

According to animal studies, curcumin may help your digestive system function properly and ease symptoms of digestive illnesses, though additional human study is needed.

How do you Make Curry Powder into Sauce?

Curry powder is adaptable and lasts a long time in the pantry, making it a terrific last-minute supper option when combined with simple ingredients you already have on hand. There is also less waste because it does not need to be consumed fast once opened. Curry powder can be used to make a quick, easy, healthy, and delicious curry and a marinade or rub.

Heat the oil, fry the onion and garlic until tender, add the tomatoes, and cook until the mixture is thick. Cook for about a minute after adding the spices and sugar. Combine the cream and almonds in a mixing bowl. Now serve over koftas, chicken, or leftover vegetables.

What are Some Recipes in Which Red Curry Powder can be Used?

  • Thai Red Chicken

Chicken, zucchini, red bell pepper, and carrot are used in this quick and easy curry stir-fry. A delicious sauce made with coconut milk and curry paste. There’s no need to eat because this dish can be prepared in under 20 minutes.

  • Thai Monkfish

Monkfish has a flavor and texture comparable to lobster but is less expensive. So easy to make and such a lovely result

  • Instant Pot Red Thai Curry Chicken

Let the Instant Pot handle the heavy lifting in this classic chicken curry dish. This recipe is fantastic; it will now be my go-to and my basic recipe, which I will change as needed.

  • Thai Red Curry Chicken Soup

This soup version of red chicken curry includes additional chicken stock. Although the homemade chicken stock is recommended, reviewers claim that store-bought works just as well.

  • Beef Curry

This excellent Thai red curry with sirloin steak pieces has a rich peanut sauce. Serve over rice or noodles that have been cooked.

  • Poached Thai Cod

The coconut milk broth gets a pleasantly aromatic flavor and a lovely pink tint from mildly spicy Thai red curry paste. The bok choy is bright green and crisp-tender because it is cooked separately while the cod poaches in the curry. Use halibut steaks or perhaps a couple pounds of mussels to spice things up.


While there is no dried red curry paste, curry powder does catch some similar flavor notes. Because Thai red curry paste has a different flavor profile than a dry spice blend, your meal may not have the same sumptuous taste or red color, and you may need to taste it as it cooks and seasons it more if you think it needs it.

This alternative does a decent job of imbuing your food with the signature red curry flavor in a pinch. When using this seasoning, take care not to dominate anything you’re cooking with it. For best results, use about one teaspoon of curry powder for every tablespoon of paste your recipe calls for.