Curry Spice Recipe

Christine Albury

Looking for a great curry spice recipe? This Thai mix comes together in a flash so you always have some on hand for those busy weeknights

This curry spice recipe creates a yummy Thai blend with a wonderful, mild flavor. 

Making your own curry powder is incredibly simple and it is nice to be able to precisely control the ingredients in homemade blends, perhaps adding more of the spices you love and less of the ones you don't!

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If you make your curry spice mixes in small batches, they will be much fresher than if you used curry powder from a container that's been sitting in the pantry for some time!

What's more, you can be sure that a homemade curry mix contains ONLY herbs and spices. Many commercially prepared curry powders contain extra ingredients, either to bulk them out or to make them last longer. 

Can I use whole spices in this recipe?

To keep things simple, this recipe calls for ground spices. But another option - that gives even fresher results with flavors that really pop - is to start off with whole spices. 

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If you use whole spices, you should toast them in the dry pan, just as described in the method below. Once they are toasted, you will then need to grind them yourself.

There are several different ways of grinding whole spices. 

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One is to use a spice grinder. There are electric grinders available, or ones that you operate manually (usually known as spice mills).

If you don't already have one of these, but you like to grind your own spices on a regular basis, you might want to treat yourself!

They are quick and easy to use, and you can even use them for other tasks in the kitchen, such as grinding coffee or nuts.

Another option is a mortar and pestle, which requires a little more elbow grease.

If you don't have either of those, it's very easy to improvise! Try crushing whole spices on a cutting board, using a very heavy mug.

Or place them in a food safe bag and pound them with a heavy object like a cast iron skillet or rolling pin.


Curry Spice Recipe

    1 Servings


  • 3 tablespoons Ground Coriander
  • 2 tablespoons Ground Cumin
  • 1 tablespoon Ground Turmeric
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Chili Flakes, or more, to taste
  • 1 teaspoon White Pepper
  • 3 Bay Leafs, lower stem removed
  • 1 Whole Cloves


  1. Mix all of the ground spices together except for the bay leaf. 
  2. Put the mixture into a dry frying pan over medium-high heat and toast for a few minutes, until fragrant. Be careful not to burn the spices.
  3. Use as required in your recipe, adding the bay leaf to the curry as it cooks.
Source: The Spruce Eats
The Spruce Eats
Homemade Spices
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Related Recipes:
Curry Recipes, Chicken Curry Recipes, Homemade Spice Recipes, Herb Recipes, Asian Recipes, Thai Recipes
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Author: Christine Albury
Source: The Spruce Eats
Recipe Yields: 1
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts

Serving Size 1/2 cup
Servings Per Recipe 1

Amount Per Serving
Calories from Fat 16
Calories 96

% Daily Value*
Total Fat 2g
  Saturated Fat 0g
Sodium 29mg
Total Carbohydrate 14g
  Dietary Fiber 1g
  Sugars 0g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Christine Albury

About Christine

I'm a mom of 5 and love making healthy baby food with wholesome, natural ingredients. In 2005 I started the Homemade Baby Food Recipes website, sharing recipes for everything from simple fruit purees to gourmet curries for the baby food connoisseur! You'll also find plenty of tried and tested tips to help encourage even the most reluctant diner to enjoy a wide range of nutritious new foods. If you enjoy cooking, then you will LOVE learning to become head chef for a very special little customer!

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