Warm, soft peanuts. Say it again. Warm. Soft. Peanuts. On rural routes through the South, it's not uncommon to find salt-crusted, simmering kettles of fresh green peanuts. To temper the salt and add some depth, these fresh peanuts are given a Thai-inspired treatment of red curry paste and fish sauce. You can get your hands on fresh peanuts at farmers' markets throughout the Southeastern U.S. Online, look for raw peanuts in the shell from Georgia, Alabama, and Virginia.
1 quart water, or enough to cover peanuts
2 cups coconut water
1 tablespoon kosher salt
2 pounds raw peanuts (sometimes known as green peanuts)
4 tablespoons red curry paste
1 teaspoon fish sauce
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
How to Make It
In a 4-quart Dutch oven (or similarly sized pot), add the water, the coconut water, and the salt. Have the lid handy.
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.
Cook for about an hour.
Meanwhile, combine the red curry paste, the fish sauce, and the lime zest in a small bowl. Mix it well.
Remove the lid, and stir in the red curry mixture. Stir, turning the peanuts and incorporating the curry mixture fully.
Replace the lid, and boil for another hour.
Now, it's time to taste the peanuts. The texture is a matter of taste. If you like them softer, cook them longer.
Strain the warm peanuts from the liquid, give 'em a shake, and toss with the lime juice to finish.
These are an incredible snack, or can liven up green beans if patiently shelled.
Cooking Light Mad Delicious
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