People Always Ask For This Recipe After Thailand Trip - Chili Lime Peanuts

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats while sunflower seeds are often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and vinegar is more affordable.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika is milder and can be used for color, while cayenne is typically cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor, while agave is often less costly.

Thinly slice the garlic crosswise as evenly as possible. Spread the sliced garlic out on a plate to let them dry while you prep other things.

Make sure makrut lime leaves are absolutely dry, tear each leaf into 4 pieces.

Thinly slice the lemongrass on a diagonal.

Combine all the seasonings together in a coffee grinder and grind into a powder.

Line a large plate with a paper towel for the herbs, and line a brownie pan with paper towel.

Put about 3/4 inch of frying oil in a wok or medium size pot and heat it over low heat. Add one piece of sliced garlic as a test piece. Once it starts to bubble, add the remaining garlic and fry gently until golden. Remove and drain on the paper towel.

In the same oil, add the makrut lime leaves and fry until they stop bubbling. Remove and drain.

In the same oil, add the dried chilies and stir until they darken slightly. Remove and drain.

Turn the heat up to medium, add the lemongrass and fry until the bubbling has subsided. Discard the lemongrass after infusing.

Heat the oil to 350°F (175°C) and add the peanuts. Stir frequently until they darken slightly and are golden. Remove and drain.

Add the cashews to the same oil and fry until golden, stirring constantly. Remove and add to the peanuts.

Sprinkle the seasoning evenly over the warm nuts and toss to coat. Add the fried herbs and toss again. Allow to cool completely before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens