Coconut Curry Popcorn Seasoning Recipes

COCONUT-CURRY POPCORN SEASONING

Steps:

• Place coconut in a food processor; cover and process until finely chopped. Add the sugar, curry powder and salt; cover and process until blended. Store in an airtight container for up to 3 months. Yield: 4 batches (1/2 cup total)., To prepare popcorn: Pop popcorn according to package directions. Immediately sprinkle with 2 tablespoons seasoning; shake to coat.

SPICY CURRY POPCORN

Steps:

• Pop the popcorn, following manufacturer instructions for your particular popper. We have an old-fashioned style popper that takes two tablespoons oil. I use coconut oil which I account for in the recipe. You can also pop it in a large pot over the stove. If you use an air-popper, you won't use the oil.
• While the popcorn pops, set a small saucepan set over medium heat. Add the butter, brown sugar, spices, and 1/2 teaspoon salt. Stir until combined. Bring just to a boil and remove from heat. Note: if your particular popping method or popper requires close supervision, save this step until after your popcorn is popped.
• Transfer popcorn to a large bowl. Drizzle butter and spice mixture over popcorn, pausing to toss occasionally, until the popcorn is coated. Allow to cool for a couple of minutes, then serve.

POPCORN SEASONING

Steps:

• In a small bowl, mix together brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper. Store in an airtight container.

COCONUT CURRY POPCORN

Steps:

• Preheat the oven to 350 degrees F.
• Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
• Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
• Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
• Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.

THAI COCONUT CURRY

Steps:

• Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
• Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
• Serve curry over warm rice and garnish with remaining cilantro.