Thai Coconut-Spice Blend

Name: Thai Coconut-Spice Blend
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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Level: Easy
Total: 30 min

Prep: 5 min
Inactive: 15 min
Cook: 10 min

Yield: 1/2 cup

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

Ingredients

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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

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.