Vietnamese Curry Powder Recipe
This recipe makes approximately ¾ cup of powder.
"Big Spices" (Whole)
Coriander Seeds: 4 ½ Tbsp (20g)
Fennel Seeds: 1 Tbsp (8g)
Star Anise: 16 petals (about 2–3 whole stars)
Cinnamon Stick: 1 large (6g)
Dried Red Chillies: 1 ½ Tbsp (3g), seeded and snipped into small pieces
Whole Cloves: 10 (0.5g)
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"Medium Spices" (Whole)
Cumin Seeds: 2 Tbsp (12g)
Black Peppercorns: 1 ½ tsp (6g)
Fenugreek Seeds: 1 ½ tsp (5.5g)
Yellow or Brown Mustard Seeds: 1 ½ tsp (6g)
Cardamom Seeds: ½ tsp (1g)
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Ground Spices
Turmeric Powder: 1 ½ Tbsp (16g)
Annatto Powder: 1 tsp (to provide the signature reddish hue)
Ground Ginger: 2 tsp (5g)
Garlic Powder: ½ tsp (2g)
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Preparation Steps
Toast the "Big Spices": Place coriander, fennel, star anise, cinnamon, chillies, and cloves in a skillet over medium heat. Toast for 2–3 minutes until mildly fragrant, stirring constantly.
Add "Medium Spices": Reduce heat to medium-low. Add cumin, peppercorns, fenugreek, mustard seeds, and cardamom. Toast for another 1–2 minutes until highly aromatic, then remove from heat and let cool completely.
Grind: Pulse the toasted whole spices in a spice grinder or clean coffee grinder until they reach a fine, powdery state.
Mix: Transfer the freshly ground spices to a bowl and whisk in the pre-ground turmeric, annatto, ginger, and garlic powder.
Store: Keep in an airtight jar in a cool, dark place for up to 3 months for maximum potency.
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Key Tips
Coriander Dominance: Authentic Vietnamese blends are often much higher in coriander (lemony/floral) than Indian Madras powders.
The Annatto Secret: Annatto is what gives many Vietnamese curries their distinct reddish-orange oil. If you can't find powder, you can infuse whole annatto seeds in oil before cooking.
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