Organic Thai Yellow Curry Paste

Mekhala’s Organic Thai Yellow Curry Paste is anchored by a single star: organic turmeric — the rhizome that gives this paste its deep, golden-amber colour and warm, earthy, slightly sweet flavour. Alongside it, lemongrass contributes its characteristic fresh, citrusy lift, and galangal — the piney, peppery cousin of ginger — adds depth and a hint of warmth without any sharp heat. These three aromatics are stone-ground together with organic shallots, garlic, lime juice, a mild dried chilli, cumin, coriander seeds, fennel seeds, and Himalayan pink salt.

The result is a curry paste with a flavour profile that is fundamentally different from red or green: it is mellow, golden, and warming — a curry built on spice rather than chilli heat. This makes it the ideal entry point for children discovering Thai food, for guests with low spice tolerance, and for weeknight meals when you want complexity without intensity. It is also one of the most versatile pastes in the Mekhala range, working beautifully with lentils, chickpeas, root vegetables, and fish as well as the more typical chicken or tofu.

Like all Mekhala pastes, this contains no fish sauce, no shrimp paste, no preservatives, and no artificial additives. Every ingredient carries USDA Organic certification. It is made in small batches at Mekhala’s own production facility in Chiang Mai by a female-led team — many of them women from the Burmese Shan community — and packaged in a reusable glass jar that preserves flavour and eliminates plastic waste.

Mekhala was co-founded by Daphne Hedley and Diane Wong, both raised in Singapore — a city whose multicultural food culture deeply shaped their approach. Their mission: make authentic Asian cooking accessible to anyone, anywhere, without compromising on quality, ethics, or the environment.