• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
cinnamonshops

Thai/Vietnamese/Malaysian curry powder recipe

4 posts in this topic

Hi all,

Apologies in advance if this as been covered elsewhere... I couldn't seem to find anything, though.

Just wondering if anyone has any recipes for thai, vietnamese, or malaysian curry powder. One of the three is called for in a recipe I wanted to try (belatedly -- http://www.nytimes.com/2009/01/07/dining/071lrex.html), but I'm not having any luck finding recipes for the powder itself. I'd just as soon make it myself, rather than buying pre-made.

I have to admit I don't know much about curry powders in any of these cuisines (more familiar with Thai curry paste, but still relatively superficially), so any advice would be much appreciated.

Thanks!

Share this post


Link to post
Share on other sites

That link to the NYT recipe doesn't work. A few more details about what you want to cook might be helpful here.

A recipe for a curry powder in a Muslim beef dish, in David Thompson's Thai Food, available on Googlebooks (page 241):

http://books.google.com/books?id=cgJK8b1t7wUC&pg=PA520&lpg=PA520&dq=david+thompson+thai+food+curry+powder&source=bl&ots=S-S0zQnqI8&sig=i4PCrYD-3K6HmWea3osXZVriSIA&hl=en&ei=fIr0SpvXJIbENvaf-egF&sa=X&oi=book_result&ct=result&resnum=1&ved=0CAoQ6AEwAA#v=snippet&q=curry%20powder&f=false

The only other Thai curry powder I know of is a particular curry powder used in Northeastern Thai cuisine, in the Chiang Mai region, for a pork curry called Hung Lay or Hang Lae curry. A recipe for that curry powder here (I haven't tried the recipe myself).

http://www.worldtotable.com/2009/09/24/a-weekend-of-fish-curry-and-french-movies-in-chiang-mai/


Edited by djyee100 (log)

Share this post


Link to post
Share on other sites

Oh, I'm sorry! Not sure why it doesn't work. In any case, the recipe is for Curry Mee, which I take it is a variant of Lhaksa (sp?). So, a curried noodle soup with coconut milk and chicken.

I'll check out your links in the meantime. Thanks for the help!

Share this post


Link to post
Share on other sites

Here's the recipe. Your link didn't work because it had a few extra characters after the .html.

The curry powder is most likely a yellow curry powder--like madras curry powder or similar. It's similar to yellow curry paste without the wet ingredients. My dad usedd it for certain southern-influenced dishes. Here's an example of a recipe of madras curry powder. If you do a search for "Thai yellow curry powder" or "Malaysian yellow curry powder" you might find a recipe specific to those regions, but madras or similar would do fine.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.