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Thai Curry Powder

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Thai Curry Powder

Thai curry powder is a vibrant blend that traces its roots to the bustling markets of Southern Thailand, where spice merchants have honed their craft over generations. Traditionally, this aromatic mixture is used to season meats and vegetables, infusing them with depth and warmth. It's a staple in Thai kitchens, particularly during the cooler months, when its comforting spices bring a hint of sunshine to the table.

The finished curry powder is a symphony of flavors, where the earthiness of turmeric and cumin meets the bright, citrusy notes of coriander. A whisper of heat from dried chili and the subtle kick of white pepper round out its profile, creating a complex yet balanced foundation for marinades and dry rubs. This versatile spice blend adds a golden hue and a fragrant touch to any dish it graces.

Ingredients

  • 2 tbspcoriander seeds
  • 1 tbspcumin seeds
  • 1 tbspturmeric
  • 1 tspwhite pepper
  • 1 tspdried chili
  • 1 tbspfine sea salt

Method

  1. Place a dry skillet over medium heat and add 2 tablespoons of coriander seeds and 1 tablespoon of cumin seeds. Stir them continuously with a wooden spoon to ensure even toasting. Watch for the seeds to turn a light golden brown and release a warm, nutty aroma, which indicates they are toasted.
  2. Remove the skillet from heat and transfer the toasted seeds to a plate to cool completely. This step prevents the seeds from continuing to cook and potentially burning, which would impart a bitter flavor.
  3. Once the seeds are completely cool, combine them with 1 tablespoon of turmeric, 1 teaspoon of white pepper, 1 teaspoon of dried chili, and 1 tablespoon of fine sea salt in a spice grinder or mortar and pestle. Grind the mixture until it becomes a fine, even powder. The texture should be uniform with no visible chunks of seeds.
  4. Transfer the ground curry powder to an airtight container. Ensure the lid is tightly sealed to prevent moisture from entering, which can degrade the spices.
  5. Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight. This helps preserve the vibrant aroma and flavor of the curry powder.
  6. For the best aroma and potency, use the Thai curry powder within a few months. This blend is perfect for adding warmth and depth to marinades and dry rubs.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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