Mix the vegetable oil and 1 tablespoon curry paste together in a small bowl with a whisk. It won’t emulsify all the way but mix until the oil is a bright yellow color.
Pour into a large 4-quart pan and add the kernels. Cover with the lid slightly ajar and place over medium heat, lifting and shaking the pan frequently. When the popping slows, remove the pan from heat and transfer the popcorn to a large bowl.
In a small microwavable bowl, melt the unsalted butter and curry paste together in 5 to 10-second intervals, swirling the bowl between bursts. Once the butter is completely melted, add a 1/2 teaspoon kosher salt to the bowl and whisk everything together until the salt dissolves.
Pour the mixture over the popcorn and mix until the popcorn is well coated. Sprinkle and mix in the rest of the kosher salt.