The ethanolic extracts from 5 kinds of Thai curry pastes; green curry, tom-yum, kaeng-sum, massamun curry, and red curry, are studied for their antioxidative activities and total phenolic contents. The total phenolic content of these extracts was analyzed by Folin-Ciocalteau method, and antioxidative activity was assessed by the 1,1-diphenyl-2-picrylhydrasyl (DPPH) free radical-scavenging activity and the inhibition of lipid peroxidation. The results indicated that the total phenolic contents of Thai curry extract were in the range of 0.885 - 1.302 mg GAE/mg of extract. In the DPPH radical-scavenging assay, the red curry extract showed the highest activity ([IC.sub.50] = 0.085 mg/mL) and the Tom-Yum extract of Thai curry showed the lowest ([IC.sub.50] = 0.202 mg/mL). In addition, at a concentration 5ug/mL, the red curry extract also showed the highest percentage of metal chelating (74.87%) as well as the highest inhibition of lipid peroxidation which showed 81.12% in the red curry extract of Thai curry. These results suggest that the red curry extract is potential source of antioxidative phytochemicals and it should be further use as ingredient for nutraceutical or functional food products. Keywords: Thai curry paste, DPPH, lipid peroxidation, metal chelating, phenolic contents.