Curry powder is always a combination of various ingredients, and much like chili con carne, there is no such thing as a definitive recipe. There are instead as many curry recipes as there are curry cooks. Use this recipe as a starting point and make additions or adjustments according to your tastes. Homemade curry powder is a wonderful treat for your taste buds.

Ingredients

• 5 tablespoons ground New Mexican red chile

• 3 tablespoons ground coriander

• 3 tablespoons ground cumin

• 1 tablespoon ground ginger

• 2 teaspoons ground cayenne

• 1 teaspoon cardamom seeds

• 1 teaspoon ground fenugreek

• 1 teaspoon freshly ground black pepper

• 1 teaspoon ground allspice

• 1 teaspoon ground cloves

• ½ teaspoon ground nutmeg

Instructions

Mix all the ingredients together and process in a blender or spice grinder until fine. Store the excess powder in a glass jar.

This is the method used by chef Anthony Tuttle at the Marriott Phuket Resort and Spa’s cooking school to prepare those delicious prawns. Serve the prawns with jasmine rice.

Ingredients

The Paste

• 6 fresh Thai bird chiles, or substitute piquins, seeds and stems removed, chopped

• 5 shallots, peeled and chopped

• 10 cloves garlic, chopped

• ½ teaspoon shrimp paste

The Prawns

• 3 tablespoons vegetable oil

• 12 large prawns, peeled and deveined, tail on

• 1 teaspoon sugar

• 2 tablespoons fish sauce

• ½ cup chopped holy basil

Instructions

With a mortar and pestle, pound the paste ingredients together to form a paste. It does not have to be smooth. Place the oil in a wok, heat, and then add the paste and stir-fry until fragrant. Add the prawns and stir-fry until cooked, about 2 minutes. Add the sugar and fish sauce and stir. Remove from the heat and add the basil.