Ingredients
Spices
- 3 tablespoons coriander seeds (or 2¼ tablespoons ground coriander)
- 2 tablespoons cumin seeds (or 1¼ tablespoons ground cumin)
- 1 tablespoon turmeric powder
- 2 teaspoons ground ginger
- 1 tablespoon red chili flakes (crushed red chili)
- 3 medium bay leaves
- 2 whole cloves (or a small pinch of ground cloves)
Instructions
- Toast Spices: Heat a skillet or frying pan over medium heat. Add all the whole spices including coriander seeds, cumin seeds, bay leaves, and cloves. Stir constantly for 1 to 2 minutes until the cumin and coriander seeds release their aroma and darken slightly, being careful to avoid burning.
- Grind Spices: Remove the toasted spices from the skillet and transfer them to a spice grinder. Add the turmeric powder, ground ginger, and red chili flakes. Grind everything into a fine and uniform powder to create the curry blend.
- Measure and Store: The recipe makes about 4 1/2 tablespoons of homemade Thai curry powder. Store in an airtight container away from light and moisture to preserve freshness.
Notes
- Toast the spices carefully to avoid burning, which can cause bitterness.
- You can adjust the amount of red chili flakes according to your preferred heat level.
- If you don’t have a spice grinder, use a mortar and pestle or a powerful blender to pulverize the spices.
- This curry powder blend keeps well for several weeks when stored properly.
- Use this powder as a base for Thai curries, soups, marinades, and more.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Spice Mix
- Method: Stovetop
- Cuisine: Thai
