I didn’t even realize it until now, but one of my recent food missions seems to be roasting peanuts in Asian condiments. First the Sriracha roasted peanuts, then the Chinese take-out peanuts and now these.
No wonder I’m getting obsessed with this concept! They’re handfuls of pure spicy Asian mouthjoy, plus healthy enough to feel great about eating and so cost effective I almost feel like I can’t not make them. Peanuts aren’t expensive, especially compared to other nuts, which would make them my favorite nuts if they weren’t already.
This time I roasted them in Thai red curry paste, accented with a little agave, lemon juice and peanut butter. The peanut butter might seem a bit odd, but it brings out that satay sauce goodness and makes them taste even more intense. The first batch I made didn’t have peanut butter because I thought the actual peanuts would have it covered, but not entirely. Peanut butter makes everything better, including peanuts.
You can see where this is going. If you love Thai red curry, these will make your taste buds play gamelan tunes. You’ll insist that all your friends try them, even the ones who don’t eat anything spicier than barbecue sauce – stop, you know you do this. They take you away to that special Thai place with every munchable handful even if you’re waiting for the bus, feeding the cats or writing this post. I’ll pay $.28 for a handful of that special Thai place all day long, and tomorrow too.
Eat Healthy Eat Happy
30 minCook Time
30 minTotal Time
- 1 1/2 c raw peanuts
- 1 Tbs Thai red curry paste (I use Thai Kitchen brand)
- 1 Tbs peanut butter
- 1 Tbs agave nectar
- nonstick spray
- 2 more Tbs Thai red curry paste
- 1 tsp olive oil
- 1 tsp lemon or lime juice
- Heat the oven to 350. Spread the peanuts on a cookie sheet and roast for 10 minutes, stirring halfway through. In a medium microwave-safe bowl, stir a tablespoon of the curry paste, the peanut butter and agave nectar together. Microwave for 10-15 seconds to soften the peanut butter. Add the peanuts, stirring well to coat.
- Spray the sheet with nonstick and place the coated peanuts on it in a single layer. Bake for 10 minutes, stirring halfway through.
- Combine the remaining ingredients in the bowl and add the peanuts, stirring to combine. Bake for another 10 minutes, stirring halfway through. Let cool completely before munching and/or storing in an airtight container.
This recipe is vegan and gluten free friendly.
Per 27g serving: 135 calories (101 calories from fat); 11.2g fat (17%)(0g trans); 0mg cholesterol (0%); 204mg sodium (9%); 5.3g carbohydrates (2%); 1.6g fiber (7%); 5.0g protein; Vitamin A 0%; Calcium 2%; Vitamin C 0%; Iron 7%; Potassium 4%