Full of the enticing flavours of Thai cuisine, this popcorn is one satisfying snack. You can buy several excellent vegan varieties of Thai green curry paste in supermarkets and it certainly saves a lot of time, however, you can always make your own from scratch. You may need to adjust the quantity used in the popcorn to taste according to the strength of your paste.
- Yield: 6 Servings
- 6 tablespoons (100 g) extra virgin coconut oil, plus 1–2 tablespoons for cooking the popcorn
- ⅓ cup (90 g) popcorn kernels
- 1 tablespoon vegan Thai green curry paste
- 1 teaspoon lemongrass puree
- 1 grated lime zest
- 2 teaspoons sugar
- 1 generous tablespoon freshly chopped coriander/cilantro
- sea salt and freshly ground black pepper
- Heat 1–2 tablespoons of coconut oil in a large lidded saucepan with a few popcorn kernels in the pan with the lid on. When you hear the kernels pop, carefully tip in the rest of the kernels and replace the lid. Shake the pan over the heat until the popping stops. Take care when lifting the lid as any unpopped kernels may pop from the heat of the pan. Tip the popcorn into a bowl, removing any unpopped kernels as you go.
- Melt the remaining extra virgin coconut oil in a small saucepan set over a low heat. Add the curry paste, lemongrass purée and lime zest and cook for a few minutes, stirring all the time.
- Pour the Thai-flavoured coconut oil over the warm popcorn, sprinkle with the sugar, coriander/cilantro, salt and pepper, and stir well so that the popcorn is evenly coated. This popcorn can be eaten warm or cold.