Popcorn, Red Curry

https://www.seriouseats.com/thai-red-coconut-curry-flavored-popcorn

INGREDIENTS

• 5 tablespoons dried coconut flakes
• 5 dried makrut lime leaves
• 2 teaspoons muscovado or dark brown sugar
• 1 teaspoon chili powder (see note)
• 1 teaspoon roughly chopped fresh lemongrass
• 1 teaspoon powdered ginger
• ½ teaspoon garlic powder
• ¼ teaspoon freshly grated lime zest from 1 lime
• ½ cup popcorn kernels, popped (about 8 cups popped)
• 4 tablespoons unsalted butter, melted
• Kosher salt

DIRECTIONS

1. In an electric spice grinder or high-power blender, combine coconut, lime leaves, sugar, chili powder, lemongrass, powdered ginger, garlic powder, and lime zest and blend until a fine powder forms.

2. Place popped popcorn in a large mixing bowl and drizzle melted butter all over, tossing to coat evenly. Add about ¼ cup coconut mixture, tossing to coat evenly; add more, if necessary, until popcorn is well coated (leftover coconut mixture can be refrigerated in an airtight container for up to 5 days). Season with salt and serve. Popcorn can be stored at room temperature in a zipper-lock bag overnight.