Easy Thai Curry Powder Recipe
This easy Thai curry powder recipe is bold and aromatic, rivaling the flavor of curry paste in a convenient and inexpensive vegan dry spice blend that lasts for years.
Servings: 12
Calories: 13kcal
Ingredients
- 3 tablespoons coriander seeds 2¼ tablespoons ground
- 2 tablespoons cumin seeds 1 ¼ tablespoons ground
- 1 tablespoon turmeric powder
- 2 teaspoons ground ginger
- 1 tablespoon red chili flakes crushed red chili
- 3 medium bay leaves
- 2 whole cloves small pinch of ground
Instructions
- Heat a skillet or frying pan to medium heat. Add all the spices and stir them constantly for 1-2 minutes until the cumin and coriander seeds become fragrant and slightly darker.
- Remove the spices from the heat and place them in a spice grinder. Pulverize the ingredients into a fine powder.
- Makes about 4 ½ tablespoons.
Video
Notes
- Fresh spices make fresh spice blends, so consider the age of each ingredient to determine how long the curry powder will keep at full potency.
- If you use a coffee grinder, thoroughly wash it before and after use. We love Thai curry powder – but not in our morning coffee.
- Use 1-2 tablespoons of curry powder in sauces or Thai curries to replace, or in small amounts, to enhance curry paste when making Thai food.
- Store homemade curry powder in an airtight container, such as a jar with a lid. It’s always best to keep spices in a dry, dark place, away from the stove or oven heat.
- You can also freeze spices in small portions to keep them fresh for longer. This is helpful if you have whole spices that you infrequently use.
Nutrition
Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Sodium: 14mg | Potassium: 68mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg