Pailin’s Hot Thai Kitchen has added so many wonderful recipes that frequently appear on our table. It didn’t take much convincing to have a go at the latest recipe I’d seen, Chili Lime Peanuts (ถั่วทอดสมุนไพร, Tua Tod Samun Prai).
How did it go? Well let’s say I kept downsizing my storage container requirements. As we were warned, these are indeed very addictive!
I followed the basic recipe, the main variation being that I left out the cashews, and used Knorr Serbuk Pati (Seasoning Powder - Chicken) from NTUC Fairprice in place of “chicken bouillon”. I’m not sure if these are actually similar products, but it worked just fine.
My ingredient list:
- Frying oil (canola)
- 10 large cloves garlic, peeled
- 15 makrut lime leaves, large
- 1 stalk lemongrass
- 10 dried chilies, chopped
- 400g raw peanuts
- Pasar Raw Peanuts from NTUC Fairprice
- (peanuts fried for 7-8 mins)
And for the seasoning:
- 2 teaspoons granulated sugar
- I used brown sugar, as no white sugar on hand
- 1½ teaspoon table salt
- 1 teaspoon lime juice powder
- 1 teaspoons chicken bouillon powder, optional but recommended
- 2 teaspoon chili powder
- I used Korean Gochugaru
Highly recommend. You may want to consider doubling all the quantities though!
