Spicy Thai Seasoning

A homemade Thai-style seasoning of garlic, ginger, lemongrass, lime peel, mint and coconut, with ground Thai chili for heat. Use it as a dry rub for steak, pork or shrimp, or stir it into coconut milk for a quick spicy marinade.

Course Seasoning

Keyword Thai Pepper

Prep Time 10

Total Time 10

Servings tablespoons

Calories 25kcal

Ingredients

2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons lemongrass powder
2 tablespoons lime peel powder
2 tablespoons dried mint
2 tablespoons dried coconut flakes unsweetened
1 tablespoon ground Thai pepper or 1 1/2 tablespoons crushed red pepper
1 tablespoon sea salt
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon brown sugar
1 teaspoon ground cumin

Instructions

Add all the ingredients to a mortar and grind them with the pestle to a powder, as fine or coarse as you like. A spice grinder works too. If the brown sugar has clumped, break it up first.
Transfer to a bowl and stir until everything is evenly mixed, then spoon the seasoning into an airtight jar.

Notes

No Thai chili powder? Use 1 1/2 tablespoons crushed red pepper instead. It's milder, so you need a little more.

A spice grinder gets the coconut and mint finer than a mortar and pestle. Pulse in short bursts and stop once it's a powder.

Store the seasoning in an airtight jar in a cool, dark cupboard. Dried coconut can turn rancid over time, so use it within about three months.

Nutrition