Thai Curry Powder

Thai Curry Powder

A fragrant toasted spice blend that forms the backbone of Thai-style curry dishes.

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 warm, aromatic blend combines coriander, cumin, and dried chiles with turmeric and warm spices for a fragrant base to Thai-inspired curries. Toasting the whole spices before grinding deepens their flavor and makes the blend especially aromatic. Store it in a sealed jar and use it to season meats, vegetables, or coconut milk-based sauces.

Ingredients

  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 3 tablespoons dried red chiles, stemmed and seeded
  • 2 tablespoons ground turmeric
  • 1 tablespoon fennel seeds
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground ginger
  • 1 tablespoon fine sea salt

Method

  1. Heat a dry 9-inch skillet over medium heat. Add the coriander seeds, cumin seeds, dried chiles, fennel seeds, and peppercorns.

  2. Toast the whole spices, shaking the skillet frequently, until fragrant and slightly darkened, about 3 to 4 minutes. Watch closely to avoid scorching.

  3. Transfer the toasted spices to a plate and let cool completely, about 10 minutes.

  4. Grind the cooled toasted spices in a spice grinder or mortar and pestle until finely ground.

  5. Transfer the ground spices to a bowl and whisk in the turmeric, cinnamon, cloves, cardamom, nutmeg, ginger, and salt until evenly combined.

  6. Transfer the curry powder to an airtight jar. Store in a cool, dark place for up to 6 months.

Rate this recipe

★ 4.1 (1)

Thai Curry Powder

This warm, aromatic blend combines coriander, cumin, and dried chiles with turmeric and warm spices for a fragrant base to Thai-inspired curries. Toasting the whole spices before grinding deepens their flavor and makes the blend especially aromatic. Store it in a sealed jar and use it to season meats, vegetables, or coconut milk-based sauces.

15 min 16 oz 12 cal

Ingredients

  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 3 tablespoons dried red chiles, stemmed and seeded
  • 2 tablespoons ground turmeric
  • 1 tablespoon fennel seeds
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground ginger
  • 1 tablespoon fine sea salt

Method

  1. 1

    Heat a dry 9-inch skillet over medium heat. Add the coriander seeds, cumin seeds, dried chiles, fennel seeds, and peppercorns.

  2. 2

    Toast the whole spices, shaking the skillet frequently, until fragrant and slightly darkened, about 3 to 4 minutes. Watch closely to avoid scorching.

  3. 3

    Transfer the toasted spices to a plate and let cool completely, about 10 minutes.

  4. 4

    Grind the cooled toasted spices in a spice grinder or mortar and pestle until finely ground.

  5. 5

    Transfer the ground spices to a bowl and whisk in the turmeric, cinnamon, cloves, cardamom, nutmeg, ginger, and salt until evenly combined.

  6. 6

    Transfer the curry powder to an airtight jar. Store in a cool, dark place for up to 6 months.