Inspired by the flavors of a spicy red Thai coconut curry, this homemade popcorn is flavored with a fragrant mix of coconut, chili power, lemongrass, makrut lime leaves, garlic, and ginger. A little sugar rounds out the assertive flavors into an addictive little package.
Note: Dried chili powder can have different levels of heat depending on the type; you may have to adjust, adding more or less than the recipe calls for, to get the heat level right.
- 5 tablespoons dried coconut flakes
- 5 dried makrut lime leaves
- 2 teaspoons muscovado or dark brown sugar
- 1 teaspoon chili powder (see note)
- 1 teaspoon roughly chopped fresh lemongrass
- 1 teaspoon powdered ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly grated lime zest from 1 lime
- 1/2 cup popcorn kernels, popped (about 8 cups popped)
- 4 tablespoons unsalted butter, melted
- Kosher salt
In an electric spice grinder or high-power blender, combine coconut, lime leaves, sugar, chili powder, lemongrass, powdered ginger, garlic powder, and lime zest and blend until a fine powder forms.
Place popped popcorn in a large mixing bowl and drizzle melted butter all over, tossing to coat evenly. Add about 1/4 cup coconut mixture, tossing to coat evenly; add more, if necessary, until popcorn is well coated (leftover coconut mixture can be refrigerated in an airtight container for up to 5 days). Season with salt and serve. Popcorn can be stored at room temperature in a zipper-lock bag overnight.
electric spice grinder or high-power blender