Best 2 Thai Coconut Spice Blend Recipes
Indulge in the vibrant flavors of Thailand with our curated collection of Thai coconut spice blend recipes. Embark on a culinary journey as we present a symphony of aromatic and flavorful dishes that showcase the essence of Thai cuisine. From classic curries to tantalizing soups and delectable stir-fries, our recipes capture the authentic taste of Thailand using a harmonious blend of coconut and spices. Dive into the aromatic depths of Massaman Curry with Chicken, where tender chicken simmers in a creamy coconut broth infused with Massaman curry paste and a medley of spices. Experience the delightful fusion of flavors in Coconut Shrimp Soup, where plump shrimp are enveloped in a fragrant broth infused with lemongrass, galangal, and coconut milk. Ignite your taste buds with Stir-Fried Vegetables with Coconut Milk, a vibrant dish where crisp vegetables dance in a symphony of coconut milk, curry paste, and fresh herbs. Prepare to be captivated by the richness of Coconut Chicken Curry, where succulent chicken is enveloped in a creamy coconut sauce bursting with authentic Thai flavors. As a delightful finale, savor the sweet and tangy notes of Thai Coconut Sticky Rice with Mango, where glutinous rice is cooked in coconut milk and served with ripe mango slices. Each recipe is a testament to the culinary artistry of Thailand, inviting you to recreate these iconic dishes in your own kitchen. Embark on this flavorful adventure and let the vibrant spirit of Thai cuisine tantalize your palate.
Here are our top 2 tried and tested recipes!
HOMEMADE THAI SEASONING
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
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!
THAI COCONUT-SPICE BLEND
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
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.
Tips:
- Start with a good quality coconut milk. Fresh coconut milk is best, but if you can't find it, canned coconut milk will work just fine.
- Toast the spices before using them. This will help to release their flavors.
- Use a variety of spices. This will give your spice blend a more complex flavor.
- Adjust the amount of spices to your taste. If you like a milder flavor, use less spices. If you like a spicier flavor, use more.
- Store your spice blend in a cool, dry place. This will help to preserve its flavor.
Conclusion:
This Thai coconut spice blend is a versatile seasoning that can be used in a variety of dishes. It's perfect for curries, soups, stir-fries, and marinades. It can also be used as a rub for grilled meats or fish. With its sweet, salty, and spicy flavors, this spice blend is sure to add a delicious touch to your next meal.
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