There's a reason red curry has earned a permanent place in kitchens around the world. It's bold, warming, deeply fragrant — and as it turns out, remarkably good for you. Behind that rich, ruby-coloured sauce lies a collection of ingredients that have been used in traditional medicine for centuries, long before the word "superfood" ever existed.
It Starts with the Paste
At the heart of any red curry is the paste — and what goes into it matters enormously. The ONOFF Thai Red Curry Paste is built from a short, honest list: organic red chilli, organic lemongrass, organic shallot, organic garlic, organic galangal, organic coriander seeds, organic cumin seeds, and organic kaffir lime leaves. No fillers, no artificial preservatives, no irradiation. Just the real ingredients that have made this dish a staple of Thai cooking for generations.
Each one of those ingredients carries genuine nutritional weight. Red chillies contain capsaicin, a compound well-studied for its anti-inflammatory properties and its ability to support healthy metabolism. Lemongrass is rich in antioxidants and has long been valued in Southeast Asian wellness traditions for its digestive and antimicrobial qualities. Galangal — a close cousin of ginger — has been used across Asia for centuries to support digestion and reduce inflammation. And because every ingredient in the ONOFF paste is certified organic, you get all of that functional goodness without compromise.
The Kaffir Lime Leaves Make the Difference
One detail worth highlighting: kaffir lime leaves. They're listed in the ONOFF paste — and if you want even more of that bright, citrusy depth in your dish, ONOFF also sells dried Thai Lime Leaf separately. Rich in antioxidants and used traditionally across Southeast Asia for digestive and immune support, they're one of those ingredients that quietly do a lot of work.
Coconut Cream: Misunderstood and Underrated
Coconut milk or cream often raises eyebrows among health-conscious cooks. But the fats it contains — primarily medium-chain triglycerides — are processed by the body differently from other saturated fats and are increasingly recognised as a valuable source of quick, clean energy. ONOFF's Coconut Cream pairs naturally with the red curry paste, and in the context of a balanced meal it adds richness while also helping the body absorb the fat-soluble vitamins found in all those fresh vegetables.
Vegetables That Actually Make It to the Plate
One of the practical strengths of red curry is how naturally it carries vegetables. Courgette, aubergine, bell peppers, baby spinach, sweet potato — all of them absorb the sauce beautifully and hold their texture. Because the cooking method is quick and hot, those vegetables arrive at the table with their nutrients largely intact. It's one of the rare dishes where eating more of it is genuinely a good idea.
Protein, Your Way
Red curry is also one of the most flexible dishes when it comes to protein. Chicken, prawns, tofu, chickpeas — whatever your preference or dietary need, the sauce embraces it equally. And if you prefer a plant-based version, swap the fish sauce for ONOFF's No Fish Vegan Seasoning Sauce and you lose nothing in flavour while keeping the dish fully vegan.
Made for Real Kitchens
The ONOFF Thai Red Curry Paste comes in a practical 50g sachet — enough for a full meal, easy to store, and ready whenever you are. No chopping, no blending, no hunting down obscure ingredients. The hard work of sourcing and preparing authentic Thai aromatics is already done for you, organically and with care.
A Dish Worth Coming Back To
Great food doesn't ask you to choose between pleasure and nourishment. Red curry has never made that trade-off. With ONOFF's organic paste as your starting point, and a handful of good ingredients alongside it, you have everything you need for a meal that satisfies deeply and supports you quietly — with every spoonful.
FEATURED RECIPE
Thai Red Curry with Panga Fillet
Cooks in 20 minutesThai red curry pairs the delicate, flaky texture of Panga fillet with a creamy coconut-based curry infused with chili, lemongrass, and aromatic spices. The fish absorbs the vibrant flavors beautifully, creating a dish that is both hearty and fragrant. Served warm, it offers the perfect balance of spice, richness, and comfort — a true taste of Thailand’s culinary tradition.
