Thai Curry Powder (Phong Karii)
Today, I’m teaching you how to make your own curry powder.
Why? Because a) it’s super easy, and b) it tastes so much better than the stuff you get on your grocery store spice aisle—fresher, too! Plus, look at that color; It’s so vibrant!
I have always loved Thai food, but until recently, I didn’t have a ton of experience preparing it myself. Lately, however, I have become totally obsessed with a cookbook I’ve had for years (but never used until now), The Food of Thailand. That’s where this curry powder (called “Phong Karii” in Thai) recipe comes from, along with a few other recipes you’ll see coming up!
You guys know how I get…I become totally obsessed with something and have to make 3287659 related things…like with pumpkin…or lavender…or that Mexican kick I had in February. Soooo, Thai is the new “thing.”
You can use this anywhere you would use store-bought curry powder, obviously. The recipe makes a quite a bit, but I just store mine in a 1/2-pint mason jar in my spice cabinet to use as I please.
Ingredients
- 1 tbsp black peppercorns
- 2 tsp white peppercorns
- 1 tbsp whole cloves
- 3 tbsp coriander seeds
- 3 tbsp cumin seeds
- 1 tbsp fennel seeds
- seeds from 8 cardamom pods
- 3 tbsp red pepper flakes
- 2 tbsp ground ginger
- 3 tbsp ground turmeric
Instructions
- One at a time, in a small sauté pan, dry roast the peppercorns, cloves, coriander, cumin, fennel, and cardamom seeds over low heat until fragrant.
- Place all of the ingredients in a spice grinder, or high-powdered blender and grind into a powder.
- Store in a sealed container.
Notes
recipe from The Food of Thailand
Why don’t you try using your homemade curry powder in one of these recipes?
Warm Tomato Soup with Coconut Cream and Lemon-Tyme-Rosemary Oil:
