Thai Red Curry Popcorn

Coconut Lime Zest

1/2 cup sweetened coconut
Finely grated zest of 1 lime

1 Preheat the oven to 200 degrees F. Spread the coconut in an even layer on a baking sheet and bake in the oven until dry but no color is achieved, about 15 minutes. Turn off the oven and let sit 5 minutes longer. Remove and let cool.
2. Transfer the coconut to a blender and blend until pulverized to a fine powder, transfer to a bowl and stir in the lime zest

Thai Curry Butter

2 ounces (1/2 stick) unsalted butter, cut into pieces
1 heaping tablespoon red curry paste
1 teaspoon kosher salt
Finely grated zest of 1 lime

Melt the butter in a small saucepan over low heat, whisk in the curry paste and salt and cook for 2 minutes. Remove from the heat, stir in the zest, cover and keep warm while you make the popcorn.

Popcorn

1/4 cup virgin coconut oil
1/2 cup popcorn kernels
Thai curry butter, recipe above
Coconut Lime Zest, recipe above

1. Heat the coconut oil in a large pot or Dutch oven set over a medium heat. Add a few kernels to the pot to test. Once the test kernels have popped, add the remaining kernels to the pot.

2. As the kernels begin to pop, shake the pot vigorously a few times. Once the popping has slowed to less than a pop or two every 5 seconds, immediately transfer the popcorn to a large bowl.
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3. Toss the popcorn with the Thai curry butter and coconut-lime topping until evenly coated. Serve immediately.