Chiang Mai Curry: Discover Authentic Thai Flavors

Our search for an authentic Chiang Mai curry spice blend began with a simple dream: to experience the true flavours of Thailand first-hand. Dax and I, both passionate about spices and good food, set off on an unforgettable journey, starting in Bangkok and making our way to the heart of Northern Thailand: Chiang Mai.

Along the way, we fell completely in love with the aromas, flavours, and stories behind Thai cuisine, especially with the one dish we couldn't stop thinking about: khao soi.

Dax at the Grand Palace in Bangkok — Dax at Wat Phra Kaew — our first morning in Bangkok, already chasing temples and chilli.

The flavours of Bangkok: street food paradise

In Bangkok, we dove straight into the vibrant street food scene. We wandered through lively markets and joined culinary tours, tasting everything in sight, spicy som tum, perfect pad thai, and so much more. In hidden corners of the city, we discovered how that signature Thai balance of sweet, sour, salty, and spicy actually works.

Local chefs and vendors shared their secrets with us: lemongrass, kaffir lime leaves, chilli, and fresh herbs are the real stars. Bangkok was extraordinary, but everywhere we went, people told us the real gold was further north. So we packed our bags and headed to Chiang Mai.

Street food skewer at a Bangkok market — One of hundreds of things we ate — grilled skewer at a covered Bangkok market. You'd stop at every stall.

Motorbikes through Northern Thailand

In Chiang Mai, we rented motorbikes and headed into the mountains and villages. The landscape is breathtaking: green rice paddies, winding mountain roads, and a pace of life that makes you slow down and breathe.

Chloë and Dax on a scooter in Chiang Mai, Thailand

Along the way, we stopped at roadside stalls and family kitchens to eat khao soi, that rich coconut curry soup with crispy noodles, lime, pickled mustard greens, and shallots. Every bowl was different: sometimes extra spicy, sometimes warmer and earthier with turmeric and ginger. We became completely addicted. That deep, comforting flavour... we knew immediately we had to bring it home.

Dax with motorbike at a Thai temple in Chiang Mai — Pit stop at a roadside temple north of Chiang Mai. The bike, the Buddha, the mountains — this is exactly what it felt like.

Our Chiang Mai curry spice blend

Back home, we spent months perfecting that flavour. We worked with local chefs, experimented with proportions, and ground small batches at a time for maximum freshness. Turmeric for a warm, earthy base; dried chilli for a gentle kick; coriander seed and lemongrass for brightness; and a hint of clove to round it all off. The result is a Chiang Mai curry blend that captures the soul of a real khao soi.

The spices behind the Chiang Mai Curry blend — The full cast: turmeric, cardamom, galangal, star anise, chilli, the anatomy of a Chiang Mai curry.

What makes this blend different

This is not a standard curry powder. It's a tribute to the flavours of Northern Thailand, made in small batches with high-quality, organic ingredients so you can bring that same depth and warmth to your own kitchen. Whether you're making a classic khao soi or just want to add something special to everyday cooking, this blend delivers.

How to use the Chiang Mai Curry Blend

It's incredibly versatile:

Classic Khao Soi: Mix with coconut milk, chicken or tofu, and serve with egg noodles, lime, and toppings. Find our full recipe here!
Quick Thai curry: One tablespoon into coconut milk with vegetables and your favourite protein.
Marinade: Mix with oil and lime juice for chicken, prawns, or tofu on the grill.