THAI SPICE SEASONING BLEND RECIPE
An easy homemade Thai seasoning blend made with simple, easy to find spices that you can use to add flavor to grilled meats, stir fry recipes, noodle bowls and so much more.
Provided by Gina Dickson
Categories Seasoning
Time 10m
Number Of Ingredients 8
Steps:
- Combine all ingredients into a small bowl. Stir to combine spices. If you have any small clumps, break them apart by mashing them with the back of a spoon.
- Place in an airtight spice jar and label.
Nutrition Facts : ServingSize 1 teaspoon, Calories 5 kcal, Sugar 1 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g
EASY HOMEMADE THAI CURRY POWDER
This curry powder recipe makes one of the best curry powders you'll ever try. It's also fun to put together and can make a wonderful gift.
Provided by Darlene Schmidt
Categories Spice Mix Ingredient
Time 15m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Place all of the ingredients in a dry frying pan over medium-high heat. Stir continuously for 1 minute, or until pan is very hot. Then reduce heat to medium and continue stirring 6 to 10 minutes. This will lightly toast the spices, leaving them even more fragrant and tasty.
- Remove pan from heat and tip the spices into a bowl to cool. Meanwhile, prepare your grinder. If using a coffee grinder , you will need to wipe it out very well with a damp cloth or paper towel to remove all traces of coffee.
- Place the toasted spices in the grinder and grind well to make your curry powder.
- Use to season your favorite dish and enjoy!
- Stir together all of the ground spices-omitting the bay leaf until you cook your curry. Toast in a pan using the same method-for several minutes over medium heat, or until fragrant but not burnt.
- When cooking with this curry powder, be sure to add 1 to 2 bay leaves to your curry pot.
- Enjoy!
Nutrition Facts : Calories 128 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, Sodium 38 mg, Sugar 2 g, Fat 4 g, ServingSize Approx. 1/2 Cup, UnsaturatedFat 0 g
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!
HOMEMADE THAI SEASONING BLEND
Never really like thai food, i though until i had this seasoning blend given to me by a neighbor. Very good on Pork or Chicken. you be the judge,Try it out and let me know.:)
Provided by NIKKI SMITH
Categories Other Sauces
Time 25m
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients with a mortar and pestle or a food processor. Store in an airtight jar. (The little spice jars with rubber gasket seals keep herbs fresh longer than jars with screw-on tops.)
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.
THAI SPICE BLEND FOR SEASONING AND COOKING
Thai spice blends often combine multiple exotic ingredients such as lemongrass, galangal, and kaffir lime leaves. We combined dried lemongrass (easy-to-find dried lemon peel works, too) with common spices such as ginger (a cousin of galangal) to achieve that distinct Thai flavor. Try adding it to a vegetable stir-fry and top with fresh cilantro; sprinkle it over a salad of chopped green papaya and bean sprouts; use it to season steamed vegetables and jasmine rice; or make a quick peanut sauce by mixing with peanut butter, tamari, vinegar, and water.
Categories Sauces & Condiments/">Sauces & Condiments
Time 5m
Number Of Ingredients 10
Steps:
- In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.
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