Thai Coconut-Spice Blend

2015-07-25
  • Yield : 1/2 cup
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 30m
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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

Method

Step 1

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.

Step 2

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.) 

Step 3

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.

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