This Thai Seasoning Blend is unique and easy to use! I included recipe ideas in this post, too. Make a batch and let me know what you think!

Don’t tell my kids, but this homemade Thai seasoning might become my new go-to blend. If you’ve had other Asian seasonings, it’s sort of like curry powder.

I used it on my Thai Roasted Sweet Potatoes with Coconut and Lime and my Thai Shrimp and Veggie Skillet and both were so, SO good.

The girls are still warming up to it (read=they hate everything I put it on), but I have high hopes. It’s so good that I’m willing to subject myself to dinnertime whining in order to win them over.

Don’t get me wrong — I love southwest & Mexican flavors, but sometimes I want a little something with an Asian seasoning profile.

Doesn’t matter where in Asia, either. Haha. I just love all of the exotic flavors that come from that part of the world.

Or Steve and I will have a lot of Thai dinner dates. That’s not such a bad idea, either.

I got the idea for this blend from a Thai blend made by Spicely, an organic spice company. Maybe you’ve noticed them in the spice aisle of nicer grocery stores? Their spices come in cute little green boxes.

I got a sampler pack from my mom’s cousin… who happens to own Spicely. (I know, right? Awesome little gift that was!)

So, I hacked their blend to make my own! 

This blend is heavenly in anything using coconut milk. I have yet to use it as a dry rub, but I have a feeling it would be fantastic on some pork chops or grilled fish.

(Update: It’s amazing on fish — Quick Thai Fish Curry with Coconut Rice. MAKE THIS ASAP.)

What’s in Thai Seasoning?

I’m going to say up front, that this isn’t an authentically Thai spice blend.

*gasp* 

It’s more… Thai-inspired. And closer to a curry powder, but with a different little twist.

You can see the ingredients in this photo here:

Is There a Fenugreek Substitute?

As your eyes run down that list of spices you’re probably thinking “Ugh. I don’t have fenugreek. Is there a fenugreek substitute?”

Short answer: Sort of. You could replace fenugreek with some garam masala (a blend commonly used in Indian dishes), yellow mustard seeds and brown sugar or just leave it out.

Long answer: Fenugreek really makes this Thai seasoning blend stand out. Have you ever used fenugreek? I see it pop up in ethnic recipes here and there, but I had never purchased any until now.

Fenugreek tastes like a cross between celery leaves and maple syrup. (I know. It sounds weird) It’s hard to duplicate.

It really makes this spice blend taste…. more authentically Thai. (According to someone who has never been to Thailand and has probably never had truly authentic Thai food. Just humor me, OK?)

Where Can you Buy Ground Fenugreek?

If you can find fenugreek, please use it! If your grocery store doesn’t carry it, try a natural/fancy-pants grocery store like Whole Foods. Or an ethnic grocery store that carries Asian spices, if you happen to have on nearby.

Amazon has it, too: Ground Fenugreek. Honestly I’d rather get it there then drive all over town hunting.

I’m excited for you to use this seasoning blend! If you’re wondering what you’d use it for, here are a few of my favorite recipes that highlight this Thai Seasoning Blend.

Recipes Using Thai Seasoning

You can use Thai seasoning on roasted vegetables, as a rub for grilled chicken or steak, or in marinades. Here are a few recipes with Thai seasoning, if you’re needing more inspiration…

This Paleo Thai Shrimp and Vegetable Skillet is a light, fresh meal that comes together really quickly — like a stir fry. It’s also low-carb & Whole30 compliant and great for summer.

This Thai Roasted Sweet Potatoes with Coconut and Lime was surprisingly tasty. I never thought to pair sweet potatoes with Thai seasoning, but it’s really magical.

Especially with toasted coconut flakes all over the top. Mmm.

This Quick Thai Fish Curry is a recent favorite of mine. MMM.

In this recipe, the Thai Seasoning Blend acts like Thai curry paste. But it’s shelf-stable, which is nice.

This recipe is FABULOUS with Instant Pot Coconut Rice, by the way.

I loved this Thai seasoning so much that I included it in the spice blend section of my first cookbook — The Big Book of Paleo Slow Cooking and used it in two recipes:

Thai Pulled Pork Tacos with Creamy Chili Slaw (pictured above) — This might be my favorite recipe in the whole book. That’s saying a lot for someone who was never a fan of pork before. This recipe made me a believer.

Thai-Spiced Seafood Soup with Zoodles — This one is a creamy, coconut curry-like soup with chunks of flaky cod and shrimp. And lots of zoodles. I’m a huge fan of this one.

Give this blend a whirl and let me know what you think!

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