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.
Recipe courtesy of Cooking Channel
Total:
30 min
Prep:
5 min
Inactive:
15 min
Cook:
10 min
Yield:
1/2 cup
Level:
Easy

Ingredients

Directions

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.

Cook's Note

Try this spice blend sprinkled on sauteed shrimp, grilled chicken or steamed fish; or sprinkle it on warm buttered popcorn or flatbread.

Categories:

IDEAS YOU'LL LOVE

Pad Thai

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Filet Mignon with Blender Bearnaise

Recipe courtesy of Tyler Florence

Thai Iced Tea

Recipe courtesy of Danny Boome

Pan Seared Rib-Eye Steaks with Cowboy Coffee Pan Blend

Recipe courtesy of Grady Spears

Mango Blender Salsa

Recipe courtesy of Food Network Kitchen

Blender Salsa Verde

Recipe courtesy of Food Network Kitchen

Apple Streusel Spice Blend

Recipe courtesy of Cooking Channel

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking