Hands-on Time
10 Mins
Total Time
2 Hours 10 Mins
Yield
Serves 12 (serving size: about 1/4 cup unshelled peanuts)
Photo: Oxmoor House 

How to Make It

Step 1

In a 4-quart Dutch oven (or similarly sized pot), add the water, the coconut water, and the salt. Have the lid handy.

Step 2

Add the peanuts to the pot and bring the liquid to a full rolling boil. Reduce to a steady, but not violent boil. Cover the pot.

Step 3

Cook for about an hour.

Step 4

Meanwhile, combine the red curry paste, the fish sauce, and the lime zest in a small bowl. Mix it well.

Step 5

Remove the lid, and stir in the red curry mixture. Stir, turning the peanuts and incorporating the curry mixture fully.

Step 6

Replace the lid, and boil for another hour.

Step 7

Now, it's time to taste the peanuts. The texture is a matter of taste. If you like them softer, cook them longer.

Step 8

Strain the warm peanuts from the liquid, give 'em a shake, and toss with the lime juice to finish.

Step 9

These are an incredible snack, or can liven up green beans if patiently shelled.

Cooking Light Mad Delicious

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