Has anyone used Thai curry powder before?

[BAPyessir6]

My MIL wants to make a good Thai red curry and she mentioned a Thai red curry powder. I've literally never heard of this before (thought curry powder was only an Indian to Britain thing, so I learned something new).

Curry, Thai Red

From the ripe red chilies, Thai red curry powder is a medium heat curry by Thai standards. Buy this versatile Thai curry powder for a strong citrus flavor.

www.thespicehouse.com

Has anyone ever used it? I recommended her Aroy-D and Mae Ploy for pastes I've used (when I don't feel like making my own).

Does anyone else have a favorite Thai Curry paste? How does the powder hold up in comparison? (I assumed it lacks a good amount of flavor and stuff. But I've also never had it or used it).

If I get good recommendations, I'll definitely either add it to my spice wall or grind up some Thai curry powder within the week. I love Thai curry.

 

[jennyema]

Never used or seen legit Thai curry powder.

I use Maesri or Mae Ploy paste.

Although I’m a big fan of Spice House, I doubt any dry would hold a candle to a paste.

Also, compare ingredients:

Mae Ploy: GARLIC, DRIED RED CHILI, LEMONGRASS, SHALLOT, SALT, GALANGAL, SHRIMP PASTE (SHRIMP, SALT), KAFFIR LIME PEEL, PEPPER.

Spice House: Paprika, cayenne, coriander, galangal, garlic, lime peel, lemongrass, cumin, fennel, pepper, mace, shallots.

 

[BAPyessir6]

Never used or seen legit Thai curry powder.

I use Maesri or Mae Ploy paste.

Although I’m a big fan of Spice House, I doubt any dry would hold a candle to a paste.

Also, compare ingredients:

Mae Ploy: GARLIC, DRIED RED CHILI, LEMONGRASS, SHALLOT, SALT, GALANGAL, SHRIMP PASTE (SHRIMP, SALT), KAFFIR LIME PEEL, PEPPER.

Spice House: Paprika, cayenne, coriander, galangal, garlic, lime peel, lemongrass, cumin, fennel, pepper, mace, shallots.

That's true. Also, how would you easily fry the dry spices in the (cracked?) coconut milk?

Also, isn't there like hundreds of compounds that are extracted in oil?

I know dry toasting does a bunch too, but I think generally frying in oil follows.

 

[taxlady]

My MIL wants to make a good Thai red curry and she mentioned a Thai red curry powder. I've literally never heard of this before (thought curry powder was only an Indian to Britain thing, so I learned something new).

Curry, Thai Red

From the ripe red chilies, Thai red curry powder is a medium heat curry by Thai standards. Buy this versatile Thai curry powder for a strong citrus flavor.

www.thespicehouse.com

Has anyone ever used it? I recommended her Aroy-D and Mae Ploy for pastes I've used (when I don't feel like making my own).

Does anyone else have a favorite Thai Curry paste? How does the powder hold up in comparison? (I assumed it lacks a good amount of flavor and stuff. But I've also never had it or used it).

If I get good recommendations, I'll definitely either add it to my spice wall or grind up some Thai curry powder within the week. I love Thai curry.

Funny that came up now. Just a day or three ago, I came across a Coconut Curry Chicken Noodle Soup recipe in the New York Times. It uses Thai curry powder. I had only ever heard of Thai curry pastes. So, I went searching for some info. Apparently Thai people actually do use curry powder some of the time. And, street food in Thailand is often made with curry powder because it is quicker. I did save that soup recipe and went and found this recipe for homemade Thai curry powder:

https://www.thespruceeats.com/curry-powder-blend-easy-recipe-3217303

I have no idea if it is any good. I haven't tried it yet.

 

[HeyItsSara]

Sounds way too spicy for us

 

[pictonguy]

Paprika and cayenne as the first 2 ingredients should be an easy tell.

 

[Shining Wizard]

Although yes, Thai street food vendors will use a dried curry powder, it’s more likely to be found in the tourist markets where they are more focused on volume over traditional methods.
I have some Thai curry powder tucked away somewhere but I can’t remember when I last used it.
I’m the same as OP: most often I use the mortar and pestle and make my own curry paste, but if I’m time poor or lazy, Mae Ploy is my go-to.