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Case Study: Thai Red Curry Paste
Thai Red Curry is my go-to meal for when I am feeling particularly lazy. It is tasty, filling, and can accomodate as many veggies as I need.
I usually rely on Brand 2 curry paste to make my soup. It has consistently provided me with a delicious meal.
Last week, as it turned, out I wanted Thai red curry again, but I was out of my faithful Brand 2 red curry paste. So I decided to give Brand 1 a try.
When I tasted the finished dish I almost spat it out. It was not even close to the rich, hot, flavourful soup that I was accustomed to. What I had instead was something that tasted like hot water that was kept sitting for too long in a plastic cup.
The dramatic difference in taste got me to poke around at the ingredient list. (In hindsight, this is something that I should have done before making the ill-informed purchase of Brand 1.)
A brief comparison of the ingredients from the two brands gave me the answer.
Brand 1: Processed Ingredients and Emulsifiers
Ingredients: Water, Onions, Sugar, Synthetic Vinegar [Water, Acidity Regulator (INS260)], Refined Soybean Oil, Red Chilies, Iodised Salt, Coconut, Garlic, Lemon Juice, Emulsifiers and Stabilizers (INS422, INS415), and Spices and Condiments
At a glance, Brand 1 features an ingredient list that is fairly recognizable, though it uses several processed components and additives.
Synthetic vinegar stands out because manufacturers produce it industrially and use an “Acidity Regulator (INS260),” while vinegars naturally contain acetic acid. They often rely on acetic acid as an acidity regulator to achieve a vinegar-like tang, although it lacks the complexity of flavor found in naturally fermented vinegar.
Another point to note is the use of emulsifiers and stabilizers (INS422, INS415). These are permitted food additives. They are used extensively in sauces and pastes to maintain consistency and texture, ensuring that the product does not separate or degrade on the shelf.
Brand 1 also lists sugar fairly high up, suggesting a sweeter taste profile. Although sweetness is part of Thai cuisine’s flavor balance, some consumers may prefer more control over the sugar content. The presence of refined soybean oil may be a concern for those looking to avoid certain seed oils or follow particular dietary guidelines.
On the positive side, Brand 1 still features classic curry paste elements—chilies, garlic, coconut, and lemon juice—all of which contribute to the characteristic Thai Red Curry flavor.
However, the overall formula might be viewed as more commercial or processed, which can affect the purity of taste and the final dish.
Price: Rs. 189/- for 240 g (Source: Amazon.in)
Brand 2: Closer to Traditional Components (Livest Approved)
Ingredients: Dried Red Chilli (21%), Garlic, Lemongrass, Shallot, Salt, Galangal, Kaffir Lime Peel, Spices (Coriander Seeds, Cumin Powder)
Brand 2’s ingredient list is notably shorter, and its focus on whole, traditional Thai ingredients is more apparent.
It starts with a high concentration of dried red chili (21%), followed by typical Thai aromatics such as lemongrass, shallot, galangal, and Kaffir lime peel.
- Lemongrass brings a vibrant, citrusy aroma to dishes, and its essential oils help aid digestion.
- Shallot offers a delicately sweet and mildly pungent taste and contains antioxidants.
- Galangal contributes a warm, peppery zest, and has anti-inflammatory properties.
- Kaffir lime peel imparts a fresh, floral tang, and its abundant antioxidants.
The emphasis on fresh or dried herbs and spices—rather than sweeteners, vinegars, and multiple stabilizers—points toward a product that aims for authenticity.
While salt is present, it is a standard element in many curry pastes to preserve and heighten flavors.
Notably absent are artificial or synthetic additives, sweeteners, or oils, which may appeal to those mindful of processed foods and added sugars.
Brand 2’s simplicity might also mean it is more versatile for cooks wanting to adjust sweetness, tanginess, or creaminess on their own. By starting with a more “pure” paste, one can add palm sugar, fish sauce, coconut milk, or other ingredients to create a perfectly balanced dish.
This flexibility often appeals to culinary enthusiasts who appreciate control over each component’s intensity.
Price: Rs. 215/- for 227 g (Source: Amazon.in)
A Quick Comparison
When comparing these two brands, it is crucial to understand that a curry paste’s flavor heavily dictates your final dish’s profile.
A paste containing synthetic vinegar, sugar, and emulsifiers will have a specific, possibly sweeter tang and smoother texture right out of the jar. On the other hand, a paste built primarily on traditional Thai ingredients will provide a more herbal, spicy flavor base.
Brand 2 is likely to yield a flavor closer to what you might experience in Thailand’s home kitchens—vibrant, with pronounced herbal and spicy notes. It offers more freedom to customize sweetness and acidity. This route might require a bit more cooking skill to balance flavors, but the end result is worth it. In other words- it is scrumptious!
Brand 1 might be attractive for those seeking convenience, a certain consistency in texture, and a milder flavor profile—especially if the added sugar and vinegar soften the chili’s heat. However, from first-hand experience, it tastes nothing like Thai red curry!
Is Brand 1 an Ultra-Processed Food?
Whether Brand 1 qualifies as “ultra-processed” depends on the specific criteria or classification system one uses.
But in most commonly referenced frameworks (such as the NOVA food classification), it would likely be considered an ultra-processed product. [ref]
Why?
- Multiple Industrial Ingredients: Brand 1 contains sugar, synthetic vinegar (with added acidity regulator), refined soybean oil, emulsifiers, and stabilizers. These additives are typical markers of ultra-processed foods in many food classification models.
- Use of Additives to Alter Texture/Flavor: Emulsifiers (INS422, INS415) and stabilizers are used to maintain consistency, prevent separation, and enhance texture rather than minimally processed sauces or traditional curry pastes.
- Refined and Synthetic Inputs: Synthetic vinegar and refined soybean oil highlight reliance on industrial processes to create or enhance flavors and extend shelf life, rather than using more natural or minimally processed options.
However, Brand 1 still contains some whole-food ingredients such as onions, chilies, and garlic, which may make it somewhat less “engineered” than certain snack foods or sweetened beverages.
Yet the presence of multiple additives and refined components generally pushes it into the ultra-processed category when applying stricter definitions like those in the NOVA classification.
Why Consumers Should Be Mindful
Ingredient Transparency: Consumers should carefully read ingredient lists to see if a product aligns with their dietary preferences or sensitivities. Some people may have allergies or simply wish to avoid certain additives like synthetic vinegar or excessive sugars.
Additives and Preservatives: Food additives (such as emulsifiers, stabilizers, and synthetic ingredients) are widely used in the food industry to extend shelf life and maintain texture. While regulated for safety, they can still be a concern for those who prefer minimally processed foods.
Authenticity and Flavor Profile: Thai Red Curry is about more than just heat. It’s about the balance of herbal notes (lemongrass, galangal, kaffir lime), spices (coriander seeds, cumin), and aromatics (chilies, garlic, shallots). A product that emphasizes these core components often provides a more “authentic” Thai flavor.
Nutritional Considerations: Sugar, salt, and fats can vary significantly between curry pastes. Higher sugar content can lead to a sweeter product that may not be suitable for everyone. Likewise, certain oils or added sodium levels may be off-putting to some.
Culinary Flexibility: A simpler paste can act like a blank canvas, letting you adjust sweetness or tanginess with fresh ingredients. More processed pastes might limit your ability to control the final flavor or require additional ingredients to mask artificial notes.
My tryst with making authentic Thai red curry has been a learning experience.
One that highlights an important lesson for all of us. My goal isn’t to instill fear or suggest that Brand 1 should be avoided entirely.
However, quality matters.
Yes, commercially processed foods use only permitted additives and artificial flavors. But do these brands realize that by prioritizing lower production costs, they are sacrificing taste?
Last I checked, people still love delicious food.
When brands rely on artificial means to recreate flavors, it’s worth asking: are we, as consumers, willing to accept that?
Awareness of these practices empowers us to make more mindful choices.
Ultimately, we hold the power to shape the market with our purchasing decisions.
By choosing brands that prioritize real ingredients and genuine craftsmanship, we encourage the production of higher-quality foods.
Let’s use that power wisely.
