Thai Coconut Spice Blend Recipes

HOMEMADE THAI SEASONING

Steps:

• Combine well and store in an airtight container. Note: I use 1/8 teaspoon of cayenne because I have small children who freak out over spicy food. Use more if you'd like it spicier!

HOMEMADE THAI SEASONING BLEND (THAI SPICE MIX)

Steps:

• Process all ingredients in a food processor or bash together with a pestal and mortar. Seal in an airtight container.
• (Tabitha's Tip: The little spice jars with rubber gasket seals keep herbs fresh longer than jars with screw-on tops.).

EASY HOMEMADE THAI CURRY POWDER

Steps:

• Gather the ingredients.
• Place all of the ingredients in a dry frying pan over medium-high heat. Stir continuously for 1 minute, or until pan is very hot. Then reduce heat to medium and continue stirring 6 to 10 minutes. This will lightly toast the spices, leaving them even more fragrant and tasty.
• Remove pan from heat and tip the spices into a bowl to cool. Meanwhile, prepare your grinder. If using a coffee grinder , you will need to wipe it out very well with a damp cloth or paper towel to remove all traces of coffee.
• Place the toasted spices in the grinder and grind well to make your curry powder.
• Use to season your favorite dish and enjoy!
• Stir together all of the ground spices-omitting the bay leaf until you cook your curry. Toast in a pan using the same method-for several minutes over medium heat, or until fragrant but not burnt.
• When cooking with this curry powder, be sure to add 1 to 2 bay leaves to your curry pot.
• Enjoy!

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

THAI COCONUT-SPICE BLEND

Steps:

• 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.

30+ EASY COCONUT MILK RECIPES (+COCONUT RICE)

Steps:

• Add all ingredients to a pot and bring to a boil.
• Cook until all the liquid has evaporated, approximately 10 minutes.
• Reduce heat and cook another 10 minutes.