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Homemade Vietnamese Curry Powder From Scracth
Ginger and Scotch

Homemade Vietnamese Curry Powder From Scratch

5 from 3 votes
Make your own blend of Vietnamese curry powder from scratch instead of using store-bought or if you don't have access to a specialty Asian market.
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Course: spices
Cuisine: Vietnamese
Calories: 154
Ingredients Method Notes

Ingredients
  

  • 4 bay leaves
  • 8 whole cloves
  • 1 teaspoon coriander seeds (or 1/2 teaspoon ground)
  • 2 teaspoon cumin seeds (or 1 teaspoon ground)
  • 1 teaspoon fennel seeds
  • 4 star anise
  • 1 teaspoon annatto powder
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground nutmeg
  • 2 teaspoon ground cinnamon
  • 3 tablespoons ground turmeric

Method
 

  1. Heat a non-stick pan over medium heat.
  2. Toast whole spices for 30-45 seconds by placing them in the hot pan and occasionally shake the pan or stir the spices with a wooden spoon or chopsticks to prevent them from burning.
  3. Place whole spices in an electric spice/coffee grinder and grind to a fine powder.
  4. Add the powdered spices to the grinder and pulse for a few seconds to mix well.
  5. Store in airtight container away from direct sunlight.

Notes

  • Makes about 1/2 cup of curry powder.
  • Nutrition information based on 1/2 cup of curry powder
  • This is my recommended electric spice grinder from Cuisinart.