Thai Curry Powder

  • Yield : 50 gms
  • Servings : 5-7
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Thai curry powder is used in various Thai recipes. It can be made and stored in an airtight jar. This home made thai curry powder is preservative free and very easy to make and is a great substitute to the curry paste specially when you are in a hurry.


  • Turmeric 1 Tbsp
  • Bayleaves 3
  • Coriander seeds 3 Tbsp
  • Cumin seeds 2 Tbsp
  • Ginger 2 Tsp (dried and ground -also called as sonth)
  • White pepper 1 Tsp (powdered)
  • Chili flakes 2 Tsp
  • Whole Cloves 2 (Crushed)


Step 1

Dry roast Bay leaves, coriander seeds and cumin seeds and allow them to cool

Step 2

Mix all other ingredients with the dry roasted ones, and grind them all to a fine powder.

Step 3

Store this powder in an airtight container.

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Curry Powder

Curry powder is a spice mix of widely varying composition based on South Asian cuisine. Curry powder and the contemporary English use of the word “curry” are Western inventions and do not reflect any specific South Asian food, though a similar mixture of spices used in north South Asia is called garam masala. Curry powder is actually closer to the Tamil sambar powder,[citation needed] and the word “curry” is derived from the Tamil word kari meaning “sauce, relish for rice”, or from the Kannada word karil or from the Telugu word kuura.[1][2] However, use of curry was prevalent in South Asia much before the advent of Europeans in India. In fact, almost 4000 years prior to the advent of Europeans, curry with key ingredients of ginger, garlic, and turmeric was used in the Indus Valley Civilization.
Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, and black pepper may also be included. Quality curry powder will contain curry leaf.[4][citation needed] However, the Portuguese importation of the chilli pepper from Brazil and their mixing of other Asian spices enabled the development of ‘curi’.
Source: Wikipedia

Photo credit: sara marlowe / Foter / CC BY

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