Thai-style Curry Powder is a traditional Thai recipe for a classic curry spice blend produced in Thailand, commercial versions of which are sold throughout southeast Asia. The full recipe is presented here and I hope you enjoy this classic Thai version of: Thai-style Curry Powder.
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Thai-style curry powders are popular throughout southeast Asia and are typically the ones used as a curry base in Thai, Vietnamese and Filipino home-style curries. Like many other southeast and east Asian curry powders it tends to be heavy on the turmeric and is descended from the curry powders that the British introduced to the area in the early 19th centuries.
Place a dry, non-stick, frying pan over medium heat. Add the curry leaves, star anise and chillies and dry fry, stirring constantly, for a few minutes, until the chillies begin to darken. Take off the heat and turn onto a plate.
Put the pan back on the heat and use to separately toast the whole seeds until aromatic (about 1 minute a time) then turn onto the plate and fry the next spice. Set the spices aside to cool then place in a spice or coffee grinder along with the dried onion and dried garlic. Grind to a fine powder then add the turmeric, ginger, nutmeg and cinnamon. Grind again to mix.
Spoon into a jar and seal with a tight-fitting lid. Store in a cool, dark cupboard. This spice blend should keep for up to 2 months.
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