Ingredients: Lemongrass, Moringa, Dill weed, Fennel seeds, Ginger, Garlic, Turmeric, Coriander, Cumin, Cloves, Chile pepper, bay leaves, Fenugreek, Allspice and Black pepper.
Perfect on white fish or soups
This curry is essential to Thai cuisine but also can be used to spice up other Asian and Indian curries; just 1 tsp. is enough to punch up the aroma and flavor.
Also try sprinkling 1-2 tsp. into ordinary chicken or tuna salad to really spice it up.
To make a paste simply mix 1 tbsp. curry powder with 1 tbsp. each of water and oil. For a traditional Thai paste, use fish sauce and a squirt of lime in lieu of the water.