Aussie chefs share their favourite way to use Keen’s Curry Powder: ‘Instantly nostalgic’
Rummage through an Aussie’s pantry and there’s a chance you’ll find a small yet distinctive orange-and-black tin.
Keen’s Traditional Curry Powder barely needs introduction; it’s not a reach to say it’s one of the country’s most recognisable cooking staples.
A tin of Keen's Traditional Curry Powder is a common sight in Aussie kitchens. Supplied
A blend of spices including turmeric, coriander, fenugreek, chilli and allspice, it has served as a base for many a classic (and dare we say... retro) family meal for more than a century.
Curried sausages, anyone?
At $4.30 for a 60g tin, Keen’s Curry Powder is also a budget-friendly addition to the pantry.
We asked Aussie chefs Nat Thaipun, Brendan Pang, Andrew Ballard and Vincent Yeow Lim – part of the lineup of the 2026 Good Food & Wine Show – for their favourite ways to use it when cooking at home.
Nat Thaipun
Chef, cookbook author and Masterchef 2024 winner Nat Thaipun says the spice mix “can do a lot of heavy lifting with very little effort”.
“It has a well-balanced blend of spices that works across a wide range of cooking styles,” she says.
“For me, it’s also tied to a sense of familiarity and comfort. One smell and it instantly reminds me of home cooking ... it brings warmth, depth and that unmistakable curry aroma that instantly feels nostalgic.”
Nat Thaipun says the curry powder "instantly feels nostalgic" for her. Supplied/Ray Tiddy
Thaipun’s favourite use for Keen’s is in a chicken satay marinade.
“I’ll often combine it with coconut milk, garlic and a few other ingredients to marinate chicken before grilling over charcoal,” she says.
“I [also] use it to season roasted vegetables, rub onto a roast chook before it goes into the oven, or even add a little to soups and stews for extra complexity.”
Vincent Yeow Lim
Chef and restaurateur Vincent Yeow Lim declares Keen’s an “easy way to elevate simple dishes”.
Vincent Yeow Lim is part of the curried sausages fan club. Supplied
“It adds a huge amount of flavour without needing lots of different spices,” he said.
Like many around the country, Lim, who is also known to fans as Dimsimlim or ‘The Wolf of Wok Street’, can’t resist using the spice mix to make curried sausages.
“It’s nostalgic, comforting and something I still enjoy making at home.”
Andrew Ballard
“It’s not fancy. It’s not trying to be fancy. That’s the whole point... it just works.”
That’s the verdict of chef, event leader and culinary strategist Andrew Ballard, who says he uses Keen’s “more like a seasoning than a curry base”.
“It’s brilliant for adding a little nostalgic Aussie zing to barbecue meats, roast chicken, pan-fried fish, chips, cauliflower, pumpkin, eggs — basically anything sitting there quietly begging not to be boring.”
Andrew Ballard uses Keen's to make chicken skin crackling. Supplied
Speaking of not boring, Ballard’s go-to recipe with the spice mix is a little out of left field: chicken skin crackling.
“Mix two parts salt with one part Keen’s. Then, when the health nut in the family removes the skin from their chicken breast, quietly thank them for their service and rescue it before it hits the bin,” he says.
“Sprinkle the skin generously with the curry salt, sandwich it between two sheets of baking paper, and put a light tray or pan on top to keep it flat. Bake for 12–15 minutes until crisp, then cool it on a wire rack.”
Keen's + salt + chicken skin = a possibly "life-changing" culinary experience. Supplied
He says the result is “basically the chef’s version of a potato chip”.
“Have I changed your life? Possibly. Have I raised your cholesterol? Also possibly. Was it worth it? Absolutely.
“I’d happily eat a bowl of these with guacamole and call it dinner. Not a balanced dinner, but an emotionally supportive one.”
Brendan Pang
Brendan Pang always has curry powder on hand for home cooking. Supplied
“As someone with Mauritian heritage, curry powder is always in my pantry,” says cook, author, content creator and Masterchef alum Brendan Pang.
“I love using it when making a quick butterbean curry, where it’s cooked with onion, garlic and ginger before being simmered with tomatoes and potatoes.”
However, his suggestions don’t end there.
“Whether you’re making a curry, seasoning roast vegetables or stirring it through fried rice or mayo, it’s an easy way to add warmth and depth without thinking too hard,” he adds.
Sounds like dinner’s sorted.
The Good Food & Wine Show (GFWS) will be held at the ICC in Sydney from June 19-21, then the PCEC in Perth from July 17-19, with more events to follow later in the year.
