Thai Green Tomatoes with a Coconut Crust


Try this Eastern twist on a Southern American favorite. The zing from limes and chilies complements the natural tang of green tomatoes, while the crunchy coconut balances out the heat.

Thai seasonings

2 to 3 medium green tomatoes
Sea salt, to taste
Freshly ground white pepper, to taste
3/4 cup all-purpose flour
1/4 cup whole wheat flour
3 1/2 tbsp Thai seasoning blend
2 large eggs
Dollop fresh cream or half-and-half
Zest of one lime
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup unsweetened coconut, grated (You can use raw or toasted coconut.)
1/4 cup fresh cilantro leaves, finely chopped
3/4 cup coconut oil

Lime wedges
Fresh cilantro

Tomatoes.  Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Season with sea salt and white pepper, to taste. (Beware that you will use these seasonings in the outer coatings, as well.)

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