Red Curry Powder

Red Curry Powder

A warm, toasty spice blend built from dried chiles and coriander seed.

Total 15 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This blend toasts whole spices before grinding them fine, coaxing out deeper, nuttier flavor than pre-ground jars offer. Use it to season curries, roasted vegetables, or marinades whenever you want a smoky, earthy heat without reaching for a paste.

Ingredients

  • 1/2 cup dried red chiles, stemmed and seeded
  • 1/4 cup coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon fine sea salt
  • 4 green cardamom pods, seeds only

Method

  1. Heat a dry 9-inch skillet over medium heat. Add the dried red chiles and toast, pressing flat and turning often, until fragrant and slightly darkened, about 1 minute.

  2. Remove the chiles and set aside. Add the coriander seeds, cumin seeds, peppercorns, and cardamom seeds to the same skillet. Toast, shaking the pan frequently, until the seeds turn a shade darker and smell nutty, 2 to 3 minutes.

  3. Transfer the toasted seeds to a plate and let cool completely, about 5 minutes, so grinding produces a fine powder rather than a paste.

  4. Break the toasted chiles into small pieces. Combine chiles, cooled toasted seeds, paprika, turmeric, cinnamon, cloves, and salt in a spice grinder or mortar.

  5. Grind in batches until a fine, uniform powder forms, shaking the grinder occasionally and scraping down the sides as needed.

  6. Sift the powder through a fine-mesh strainer, re-grinding any coarse bits left behind, until all the mixture is finely ground.

  7. Store the curry powder in an airtight jar away from light and heat, using within 6 months for the best aroma and flavor.

Rate this recipe

★ 4.8 (1)

Red Curry Powder

This blend toasts whole spices before grinding them fine, coaxing out deeper, nuttier flavor than pre-ground jars offer. Use it to season curries, roasted vegetables, or marinades whenever you want a smoky, earthy heat without reaching for a paste.

15 min 16 oz 12 cal

Ingredients

  • 1/2 cup dried red chiles, stemmed and seeded
  • 1/4 cup coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon fine sea salt
  • 4 green cardamom pods, seeds only

Method

  1. 1

    Heat a dry 9-inch skillet over medium heat. Add the dried red chiles and toast, pressing flat and turning often, until fragrant and slightly darkened, about 1 minute.

  2. 2

    Remove the chiles and set aside. Add the coriander seeds, cumin seeds, peppercorns, and cardamom seeds to the same skillet. Toast, shaking the pan frequently, until the seeds turn a shade darker and smell nutty, 2 to 3 minutes.

  3. 3

    Transfer the toasted seeds to a plate and let cool completely, about 5 minutes, so grinding produces a fine powder rather than a paste.

  4. 4

    Break the toasted chiles into small pieces. Combine chiles, cooled toasted seeds, paprika, turmeric, cinnamon, cloves, and salt in a spice grinder or mortar.

  5. 5

    Grind in batches until a fine, uniform powder forms, shaking the grinder occasionally and scraping down the sides as needed.

  6. 6

    Sift the powder through a fine-mesh strainer, re-grinding any coarse bits left behind, until all the mixture is finely ground.

  7. 7

    Store the curry powder in an airtight jar away from light and heat, using within 6 months for the best aroma and flavor.