Starch nanoparticles (SNPs) are recently developed as a carrier for curcumin to improve its solubility and bioavailability. In this study, the curcumin-starch complex nanoparticles were formed by loading curcumin (3%) to debranched starch paste at various pH levels (5.5, 6.0, 6.5) and temperatures (25^oC, 50^oC, 80^oC) before nanoprecipitation in ethanol with the ratio of 1:20 (v/v). The variation in pH, temperature significantly affected the formation of the curcumin-starch complex nanoparticles. The loading efficiency/loading ability of curcumin in the complex decreased from 35.62%, 10.69mg/g to 27.52%, 8.26mg/g as pH increased from 5.5 to 6.5. Likewise, these numbers also reduced from 37.97%, 11.39mg/ml to 20.66%, 6.20mg/ml with ascending order of fabricating temperature. Thus, the optimal condition for generation of nanoparticles was pH 5.5 and 25^oC