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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 7g||24%|
|Total Sugars 2g|
|Vitamin C 37mg||183%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Curry powder is easier to make than you think, and the taste is so much better than store-bought powders. Unless you’re lucky enough to find an organic blend, store-bought curry powder usually contains bulking ingredients as well as preservatives which you won’t find listed on the package. This recipe shows you how to make your own so you can be sure it’s fresh-tasting as well as preservative-free.
This curry powder recipe makes a yellow curry. The ground turmeric gives the spice blend its signature color and will color whatever dish you add it to. It’s a nice, mild curry, but can be made milder or hotter depending on how much chili you add.
Most Thai curries are made from a spice paste rather than curry powder, but this isn’t to say Thai cooks don’t use curry powder—they do. Using a curry powder rather than a paste means the curry is quick and easy to make—many of the roadside curries in Thailand are made this way. The following recipe creates one of the best curry powders you’ll ever try and makes for superior tasting curries or curry-flavored dishes such as easy classic curry chicken.
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3 tablespoons coriander, whole or ground
2 tablespoons cumin seed, whole or ground
1 tablespoon ground turmeric
2 teaspoons ground ginger
1 to 3 teaspoons chili flakes (or cayenne pepper ), depending on how spicy you want it
1 teaspoon white pepper, whole or ground
3 bay leaves, lower stem removed
1 whole clove (or a pinch of ground)
If Using Whole Spices
Gather the ingredients.
Place all of the ingredients in a dry frying pan over medium-high heat. Stir continuously for 1 minute, or until pan is very hot. Then reduce heat to medium and continue stirring 6 to 10 minutes. This will lightly toast the spices, leaving them even more fragrant and tasty.
Remove pan from heat and tip the spices into a bowl to cool. Meanwhile, prepare your grinder. If using a coffee grinder, you will need to wipe it out very well with a damp cloth or paper towel to remove all traces of coffee.
Place the toasted spices in the grinder and grind well to make your curry powder.
Use to season your favorite dish and enjoy!
If Using Ground Spices
Stir together all of the ground spices—omitting the bay leaf until you cook your curry. Toast in a pan using the same method—for several minutes over medium heat, or until fragrant but not burnt.
When cooking with this curry powder, be sure to add 1 to 2 bay leaves to your curry pot.
- Feel free to adjust the spiciness of the curry powder according to your preference.
Is Turmeric the Same as Curry Powder?
While ground turmeric is the main ingredient in Indian and Thai yellow curry powder, curry powders are a blend of several spices. You will not get the same depth of flavor from simply adding turmeric.
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