WARNING: This one is ADDICTIVE. Buttery, warm with a whisper of sweet heat from BLUE ELEPHANT YELLOW CURRY PASTE - this popcorn is nice for any cocktail party, but absolutely perfect for your next movie night at home. Snack snack - thump thump!
THAI YELLOW CURRY POPCORN
SERVES 4 TO 6 | PREP, COOK TIME 10 MINUTES
4 tablespoons unsalted butter
2 tablespoons BLUE ELEPHANT YELLOW CURRY PASTE
2 cloves garlic, minced
3 tablespoons canola oil
1/3 cup popcorn
1/2 cup freshly grated Parmesan cheese
Salt to taste
In a small saucepan, melt the butter over medium-low heat. Stir in yellow curry paste and garlic. Cook for 1-2 minutes, until garlic is lightly browned. Remove from heat and set aside.
To pop the popcorn, heat the canola oil in a 3-quart saucepan on medium high heat.
Add the popcorn kernels in an even layer. Cover the pan with a lid, remove from heat for about 30 seconds. Return the pan to the heat and gently shake the pan by moving it back and forth over the burner. You will hear the popcorn popping. Keep the lid slightly ajar so the steam can escape, but don’t remove the lid completely. When the last kernel has popped, remove the pan from the heat. Pour the popcorn into a large bowl.
Add the butter-yellow curry mixture over the popcorn and gently toss. Finish with a sprinkle of grated Parmesan cheese and salt.