This is another wonderful recipe from the very talented Jonathan Curry! Thanks, Curry!
I was hanging out at my friend’s café one day, and she was telling me how they make their own peanut butter from scratch. Needless to say I eagerly rushed home to try it out myself.
It wasn’t until I’d made a few batches that I realised I thought of adding other non-conventional ingredients to it. It reminded me of when I was a kid and would put Jelly Babies in a salad, but likely to actually taste good this time!
This recipe was born out of my love of interesting flavour pairings, whilst thinking about classic Thai flavours – lime, coconut and peanut.
I use red-skin, unsalted peanuts in this recipe. They’re a little more hassle to prepare, but they’re super cheap, and you avoid loading up on salt with every bite. If you wanted to save some time, you could just buy unsalted peanuts.
(Makes 1 large jar)
400g (3 cups) red-skin peanuts [OR you can buy roasted, unsalted peanuts too]
A good handful of desiccated coconut
2 tbsp agave syrup
1/5 cup coconut oil
Juice of ½ a lime
[Pre-heat the oven to 170C (340F).
Spread the peanuts on a baking tray in a single layer, and roast for about 15 minutes.
Combine half the oil with the agave and lime in a food processor.
Remove the peanuts from the oven and wait until they’re cool enough to handle.
Use the bottom of a small sturdy pan to crush the peanuts into a coarse crumble, or alternatively do it in batches with a pestle and mortar.
Use a fan (or a light breeze if there is one!) to waft away the peanut skins, giving the tray a little shake to remove any stubborn bits. It’s best to do this outside – or forgo this step altogether by buying skinless peanuts!]*
Blend all the ingredients together in a food processor, until you have a spreadable paste.
*You only need to do these steps if you’ve bought your own red-skin peanuts. If you buy roasted, unsalted peanuts, you can skip straight to the last step!
Like all peanut butter, this will keep for a few weeks, but it’s so damn delicious I doubt its longevity will be a concern! It goes great in stir-fries too, especially in my Fried Tofu with Peanut and Coconut Sauce – and that recipe is coming soon!