Servings: 1 1 cup jar
Ingredients
- ¼ cup dried lemongrass
- ¼ cup dried kaffir lime leaves
- ¼ cup dried galangal (Thai ginger)
- ¼ cup ground turmeric
- ¼ cup coriander seeds
- 2 tbsp cumin seeds
- 2 tbsp white peppercorns
- 1 tbsp dried bird's eye chilies optional
- ¼ cup dried, shredded coconut unsweetened
Instructions
- In a dry pan over medium heat, toast the lemongrass, kaffir lime leaves, galangal, turmeric, coriander seeds, cumin seeds, and white peppercorns until fragrant, about 5 minutes.
- If using dried bird's eye chilies, add them to the pan and continue toasting until fragrant, about 2 minutes.
- In a separate pan, toast the shredded coconut until golden brown, about 5 minutes.
- Allow all the ingredients to cool completely.
- Once cooled, grind all the ingredients together in a spice grinder or a food processor until a fine powder is formed.
- Store the spice blend in an airtight container in a cool, dry place for up to 6 months.
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