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.

Keith Schroeder
Recipe by Oxmoor House October 2014

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Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
2 hrs 10 mins
Yield:
Serves 12 (serving size: about 1/4 cup unshelled peanuts)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Cooking Light Mad Delicious

Nutrition Facts

240 calories; fat 16.8g; saturated fat 2.2g; mono fat 8.2g; poly fat 5.2g; protein 11g; carbohydrates 16g; fiber 7g; cholesterolmg; iron 1mg; sodium 30mg; calcium 36mg.