Prep 5 mins
Cook 0 mins
An original recipe from Tabitha Alterman. She says, "This spice blend can be used to impart Thai flavor to meat and seafood, or veggies or grains. You can, also, use it as a dry rub. To make an easy Thai marinade, toss a generous scoop of this seasoning mixture into creamy coconut milk."
- 1⁄2 tablespoon ground cumin
- 1 tablespoon sea salt
- 1 tablespoon fresh ground white pepper
- 1 tablespoon fresh ground black pepper
- 1 tablespoon ground dried hot Thai red chili pepper (to taste)
- 2 tablespoons dried lemongrass (ground powder)
- 2 tablespoons dried lime zest
- 2 tablespoons garlic powder
- 2 tablespoons ground ginger
- 2 tablespoons dried mint
- 2 tablespoons toasted unsweetened coconut, ground
- 1 -2 tablespoon brown sugar (optional)
- Process all ingredients in a food processor or bash together with a pestal and mortar. Seal in an airtight container.
- (Tabitha's Tip: The little spice jars with rubber gasket seals keep herbs fresh longer than jars with screw-on tops.).
This is a spicy and sweet seasoning that saved my recipe for Chef #328542 The Spice Hunter's Satay Sauce. We live in NW Pennsylvania and there is no supply of Thai seasonings here. It would have totally ruined PAC 2013 if I didn't find this recipe. Thank you so very much gailanng!