Best Thai Coconut Spice Blend Recipes

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

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!

THAI COCONUT CURRY

Thai Coconut Curry image

This Thai Coconut Curry is to die for! Shrimp plus spinach, red bell peppers, and all sorts of other yummy ingredients will have you shouting from the rooftops that you found the most perfect, easy, tasty Thai dish ever.

Provided by Tiffany

Categories Main Course

Time 30m

Number Of Ingredients 18

Ingredients

1 pound medium or large shrimp (peeled and deveined)
2 large carrots (peeled and sliced into 1/2 inch chunks)
1 red bell pepper (diced)
1 teaspoon minced garlic
¼ teaspoon cayenne pepper (or to taste)
salt to taste
3 cups baby spinach leaves
fresh basil, cilantro, or green onions for garnish
2 tablespoons vegetable oil
½ yellow onion (finely chopped)
2 teaspoons fresh ginger (OR 1 teaspoon ground ginger)
½ teaspoon ground turmeric
1 tablespoon thai red curry paste
1 tablespoon sugar
1 15-ounce can coconut milk
2 tablespoons fish sauce
grated zest and juice of one lime
cooked noodles or rice for serving (optional)

Steps:

Make the sauce: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook 5 minutes, or until softened.
Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.
Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.
Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.
Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted. Sprinkle with green onion and cilantro (or basil) and serve.

Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 25 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 1629 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving