Kind of. Unlike Indian curries, Thai curries traditionally don't use dried species very much preferring a paste of fresh ingredients, usually chilies, onion, garlic, galangal, shrimp paste, etc, and then fry in coconut milk.

In this case it's a yellow curry. Some Thai curries are yellow, but usually "yellow curry" means a Malay-style curry. In a Malay-style curry, the shrimp paste is not necessary and more dried spices are used, particularly turmeric which gives it the yellow colour.

The only suspect thing on this label is <2% chilies!

Yes. Specifically, cumin plus tumeric makes the basic curry flavor. After that, you add all sorts of things depending on culture, cuisine, recipe, etc.