With subtle Indian flavor influences, Mekhala yellow curry paste is mild, a little smoky and strongly flavored with turmeric. It’s quite good when blended with coconut milk and simmered with sautéed beef or lamb, though it works equally well with chickpeas or even meaty red lentils. Started in Singapore by a pair of entrepreneurial women disappointed in commercial curry pastes made from dubious ingredients, Mekhala products are organic and completely vegan. Even without the traditional underpinning of fish sauce or shrimp paste, this curry paste is bright and bold, living up to the classic flavor profile we love in Thai curries.
Even without the traditional underpinning of fish sauce or shrimp paste, the company’s products have the classic flavor profiles of Thai curries. Moreover, they have a clarity and lightness that is often lost in prepared curry pastes as a side effect of mass production and the use of artificial preservatives.
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This mild and earthy paste is quite good when blended with coconut milk and simmered with sautéed beef or lamb, although it works equally well with chickpeas or even meaty red lentils. Try it as a mild yet aromatic base for soups and braises, or as a flavorful rub for roasted meats. We also like how well it pairs with delicately steamed fish or seafood.
Even without the traditional underpinning of fish sauce or shrimp paste, the company’s products have the classic flavor profiles of Thai curries. Of all the Mekhala pastes, this is the mildest.
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