Coconut Curry Popcorn at a Glance
Coconut curry is big on flavor. It’s sweet, spicy, and aromatic — the kind of dish that demands a second helping.
We love this Thai staple so much that we wanted to replicate its flavors. So here’s our coconut curry popcorn recipe! Like most of the recipes on our blog, it’s easy to make with your trusty Popsmith Popper.
Coconut Curry Popcorn Ingredients
- ½ cup kernels
- 2 tablespoons coconut oil
- 2 tablespoons unsalted butter, melted
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground ginger
- ¼ cup unsweetened shredded coconut
- Salt, to taste
- ¼ teaspoon cayenne pepper (optional, for heat)
Coconut Curry Popcorn Directions
Step 1: Prepare Coconut Curry Popcorn Seasoning
Mix curry powder, turmeric, garlic powder, onion powder, ground ginger, salt, and cayenne pepper (if using) in a small bowl.
Step 2: Toast Shredded Coconut
In a dry skillet over medium heat, toast the shredded coconut until lightly golden, stirring constantly. Remove from heat and set aside.
Step 3: Heat Popper
Set your stove to medium heat and let the Popper preheat for 1 to 2 minutes.
Step 4: Pour Oil
Pour coconut oil into the pot.
Step 5: Add Kernels
Drop 2-3 kernels into the Popper. When the first one pops, add the rest then cover the pot.
Step 6: Turn
Turn the crank clockwise to keep the kernels from staying in one place and burning. A few cranks every couple of seconds will do — let the Popper handle the rest.
Step 7: Remove
Take the Popper off the heat when popping slows to 1-2 seconds between pops and transfer the popcorn to a big bowl.
Step 8: Season Coconut Curry Popcorn
Drizzle the melted butter over the popcorn, then sprinkle the seasoning and toasted coconut flakes on top. Give the bowl a good toss for an even coating.
Step 9: Serve
Serve your coconut curry popcorn while warm — you want to catch the toasted coconut at its best.
More Coconut Curry Popcorn Tips
- Start with ½ tablespoon of curry powder and build from there. It’s easier to adjust the flavor this way versus adding too much and ending up overpowering your snack.
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While you can use other oils for most popcorn recipes, we recommend sticking to coconut oil for this one. It brings out the taste of the curry more.
- Coconut curry popcorn makes a great movie night snack, but it's versatile enough to go beyond the couch. Serve it at a dinner party as a bold appetizer, pack it into individual bags for a work snack that'll have your coworkers asking for seconds, or set it out at a backyard gathering alongside other flavored popcorn varieties.
- Store any leftover popcorn in an airtight container away from sunlight and eat it within 5 days, though we guarantee it'll be gone way before that!
Keep Calm and Curry On
The toasted coconut and curry powder are what make this one — the curry brings the bold, aromatic punch while the coconut softens the heat and adds that slightly sweet, nutty finish. If you make this, please tag us on Instagram. We love seeing your creations!
This recipe starts with the right tools. Get the Popsmith Popper, our plain coconut oil, and a bag of popcorn kernels, and you're ready to go.
