Thai Coconut-Spice Blend

  0.0 – 0 reviews  • Gluten Free
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. 1/2 cup shredded unsweetened coconut
  2. Zest from 4 limes (about 2 tablespoons)
  3. 1 to 1 1/2 teaspoons red chili flakes
  4. 1 teaspoon ground coriander
  5. 1/2 teaspoon granulated garlic
  6. 1/2 teaspoon kosher salt

Instructions

  1. 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.
  2. 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.) 
  3. 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

 

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