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Spiced Coconut oil

March 12, 2017


Coconut oil is a favorite ingredient these days. I love the flavor. I have used it to as a base to stir-fry herbal pastes for making Thai curry, but I have also infused it with whole spices. The spiced oil is a delicious way to add flavor to any number of soups or braised dishes. Feel free to add your own touch to this recipe. 




(Makes 1 cup; 1 teaspoon serving size)


1 cup coconut oil
2 teaspoons coriander seeds
2 tablespoons onion seeds
1 tablespoon cumin seeds
7 green cardamom pods
3 black cardamom pods
7 curry leaves
3 cassia leaves
2 dried red chilies


In a small pot over medium heat, add the coconut oil and toast the spices until they pop (but do not burn them), about 1 minute. Remove from heat, let cool and transfer to a heatproof glass jar.


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© 2017 by Corinne Trang. All rights reserved. No content on this website including text and photography may be reproduced in whole or in part without written approval from its author.

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