Like really good Thai dishes, this spice blend is balanced and complex: a little sweet, a little hot and a little citrusy. Toasting the coconut brings out its natural sweetness and dries it out enough that you can grind it without making a paste. Watch the coconut carefully when toasting it, especially if your oven runs hot – it can go from raw to burnt pretty quickly.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | 1/2 cup |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | 1/2 cup |
Ingredients
- 1/2 cup shredded unsweetened coconut
- Zest from 4 limes (about 2 tablespoons)
- 1 to 1 1/2 teaspoons red chili flakes
- 1 teaspoon ground coriander
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
Instructions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake the coconut on a rimmed baking sheet, stirring occasionally, until light golden brown, 5 to 7 minutes. Let cool.
- Meanwhile, put the lime zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring with a fork in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)
- Add the cooled coconut, dried lime zest, chili flakes, coriander, garlic, and salt to a spice grinder and grind to the texture of very coarse cornmeal. Keep in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 153 |
| Total Fat | 14 g |
| Saturated Fat | 12 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 89 mg |
| Serving Size | 1 of 2 servings |
| Calories | 153 |
| Total Fat | 14 g |
| Saturated Fat | 12 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 89 mg |