Thai-Style Curry Powder

Preparation info

  • Difficulty


  • Makes about

    ¾ cup

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Although Thai cookery is widely known for curry pastes, some Thai recipes call for curry powder made from ground toasted spices. The curry powder favored by Thai cooks owes much of its flavor to fenugreek seeds. While you may never have used this spice, its flavor will seem uncannily familiar to most Americans. During some classes I taught at the Culinary Institute of America, I infused sugar syrup with fenugreek and asked my students to taste the concoction blindfolded. Most said they thought they were tasting maple syrup. That’s no surprise, since fenugreek is the main element of imitation maple syrup. It lends a deep sour flavor to Thai curry powder, which is balanced by the mystical essence of cumin.


  • 6 Tbsp. Ground Coriander
  • 3 Tbsp. Ground fenugreek
  • 2 Tbsp. Ground cumin
  • 2 tsp. Ground turmeric
  • ½ tsp. Ground black pepper
  • ¼ tsp. Ground green cardamom


  1. Blend all ingredients well in mortar, blender or minifood processor. Make sure to grind spices together for at least a minute.