Microwave popcorn is a total scam. Not only are the bags full of strange and unpronounceable, verifiably bad-for-you ingredients, but making your own from scratch is not really any more difficult than zapping a bag before a movie. Plus, the huge advantage is that you can pick your own flavor. It’s like a choose your own adventure novel. Remember those? True story: I always read them backwards. Turns out I have no patience. Which means I’m totally not lying to you about the ease of making popcorn from scratch.
Thai curry paste is one of the rare products that I will readily use despite it not being “from scratch.” I have made curry paste from scratch. I have some great recipes I’m eager to try in the future. However. The availability of fresh ingredients such as kaffir lime leaves, cilantro roots, and chile peppers is hit or miss in my part of the planet.
And the commercial curry paste usage is not just here in the US–even in places where the products may be found locally, fresh, etc., curry pastes are popular. It’s not like a cake mix. It’s a combination of the best products at their best freshness that sits politely and quietly in the corner of your fridge.
In conclusion, I am okay with using (nice quality) curry pastes, unless I’m feeling extremely motivated, well-researched, and able to find the right, fresh ingredients.
Here’s a link to find the type of curry paste I typically use, in case you don’t have an Asian market nearby you:
I never saw popcorn when I traveled through Thailand, but I did see grilled corn, and corn-flavored salty and sweet snacks. Corn flavored crackers were particularly prevalent. I always imagined corn and popcorn to be ultra-American, so I was confused for some time.
But now I get it. Corn is delicious. It spans the world with flavor. Therefore, curry + popcorn = YES.
Spicy Green Curry Popcorn
Spicy, exciting popcorn you can easily make at home in minutes.
- 1/3 c. popcorn kernels
- 1 t. coconut oil (plus more for popping)
- 1 t. green curry paste
- Heat a heavy bottomed pan on medium-high heat.
- Lightly coat bottom of pan with coconut oil (about 1/4 t.)
- Put several lone kernels in the pan and cover, cracking the lid just a sliver. Shake the pan on the burner frequently. When kernels pop, remove from pan and pour 1/3 c. kernels in, replacing lid as before.
- Keep shaking and moving the pan frequently to prevent burning.
- When all have popped, pour into a pan.
- Turn heat down to low and let the pan come down in temperature for a minute or two.
- Put coconut oil in pan and add the curry paste. Mix with a wood spoon until the paste colors slightly, only 30 seconds-1 minute.
- Scrape onto the popped corn and mix thoroughly. Use your hands for the best effect. Some paste may fall to the bottom of the bowl, so keep mixing!