The Old Day & The New Way
When I was in Thailand exactly a year ago, I created this recipe – Spicy Thai Coconut Chips. I wanted to create delicious snacks for upcoming cooking demo. At the same time I wanted the flavor to reflect my Southern Thai cuisine, specifically my grandmother cooking. After receiving a reminder to send in recipe from Seattle office, I went to my mom kitchen and cook with my family. This was a same day I wrote and recorded a mystery dish from Southern Thailand – Stir-fried Fresh Grated Coconut with Phuket Curry Paste.
It was a perfect day. I was lucky that my sister in-law – Tim was there. After she prepared the old forgotten dish of stir-fried fresh greated coconut with Phuket curry paste, I created new modern dish to reflect this flavor for the new generation. It is not often that I cooked for my family in Thailand. They were impressed seeing a recipe developer at work. I used my grandmother’s favorite spice, turmeric. I added more spice and other ingredients to create the balance of flavor of sweet, sour, salty and spicy. And my whole Thai family was excited with familiar texture and flavor from the coconut chip that was bake in my sister small oven.
I hope you enjoy the step-by-sttep photos and recipes below taken and created in my mom’s kitchen in Phuket, Thailand. Have a great spicy Thai crunches!
Spicy Thai Coconut Chip
Maprow Krop Rod Ped
First sliced fresh coconut with peeler, you may use dried coconut chips in a package. The cooking time may vary. Dried coconut chip is accessible and easy to prepare and it has longer shelve life.
Place coconut chips in a baking sheet.
Combine chili powder, turmeric, salt and lime juice in a large bowl or right on a baking sheet.
The clue is crisp and dry and the coconut is almost brown.1 to 2 teaspoons chili powder 2 teaspoons turmeric 1 teaspoon sea salt 2 tablespoons lime juice 3 cups dried large coconut chips or sliced fresh coconut chips
Combine chili powder, turmeric, salt and lime juice in a large bowl. Mix in coconut chips and combine well.
Spread coconut flakes in a thin layer on the baking sheet. Place in the center of the oven rack and stir every 4 minutes for 8 to 12 minutes, or until crisp and toasted.
Recipe by Pranee Halvorsen, PCC Cooks instructor. Demonstrated on the PCC Cooks stage at Vegfest 2011. You also can see this recipe from PCC Natural Markets website.
- Stir-Fried-Fresh Grated Coconut with Phuket Curry Paste (ilovethaicooking.wordpress.com)
- Making Fresh Coconut Milk (southpacificengagement.com)
- ~Dreamy Coconut Frosting Recipe~ (ilovethaicooking.wordpress.com)
- ~Kaffir Limes and Kaffir Leaves~ (ilovethaicooking.wordpress.com)
- A Beautiful Thai-Inspired Mango Coconut Fruit Tart (blogher.com)