Thai Spiced Coconut Recipes

THAI COCONUT-SPICE BLEND

Thai Coconut-Spice Blend image

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.

Provided by Cooking Channel

Time 30m

Yield 1/2 cup

Number Of Ingredients 6

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

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.

THAI SPICED COCONUT

Thai Spiced Coconut image

Tasty & surprisingly addictive. Use as a side dish or condiment for a traditional Thai meal. Adapted from an old Sunset cookbook.

Provided by profken

Categories Vegetable

Time 25m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 onion, chopped
1 garlic clove, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
14 ounces sweetened flaked coconut (1 bag)
1/2 cup peanuts, chopped
2 tablespoons lemon juice
salt

Steps:

Heat oil in a wok or frying pan with high sides. Add onion & garlic and cook until soft over medium heat. Reduce heat to medium-low and stir in coriander, cumin, coconut, peanuts, and lemon juice. Season to taste with salt. Cook, stirring often, until coconut is lightly browned (10-15 minutes). Let cool & serve at room temperature.

HOMEMADE THAI SEASONING

Homemade Thai Seasoning image

If you can absolutely help it -- don't leave out the fenugreek. It might be tricky to find, but it has a sweet, maple-like taste and gives this spice blend its exoticness.

Provided by Natalie Perry

Categories Homemade Spice Blends

Time 5m

Number Of Ingredients 9

Ingredients

2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon coarsely ground black pepper
1 teaspoon ground coriander
1 teaspoon ground fenugreek
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8-1/4 teaspoon cayenne powder (to taste)

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!

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

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