Curry paste

Via trade routes with southern India the curry pastes are believed to have entered Southeast Asian cuisines through the kitchens of Indianized royal courts of Southeast Asia, where the curry pastes were adapted for local taste preferences, as well as available spices and herbs.

In Burmese cuisine, turmeric was added to the mixture of chiles, garlic, ginger, and onions.

Through Java, the preparation of curry pastes from India entered Khmer royal cuisine, which then made its way into the royal kitchens of Ayutthaya Kingdom, where turmeric was replaced with cardamom and tamarind.

In Cambodian and Thai cuisine, lemongrass and galangal was added to the mixture.

Malaysian and Indonesian cuisine makes a greater use of cinnamon (or cassia), cloves, and nutmeg.