Pailin’s Kitchen has gifted 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 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. The first time I made this, I also left out the cashews as I didn’t have any around - also works, but I can now attest that it is better with them in.
My ingredient list:
- Frying oil (canola)
- 2 garlic bulbs, ~15-20 cloves, sliced
- 15-20 makrut lime leaves. Stem removed and torn into smaller pieces.
- 1 stalk lemongrass
- 10-15 dried chilies, chopped
- 400g raw peanuts
- Pasar Raw Peanuts from NTUC Fairprice
- (fried for 7-8 mins)
- 100g raw cashews
- Pasar Raw Cashew Nuts from NTUC Fairprice
- (fried for 5-6 mins)
And for the seasoning:
- 2 teaspoons granulated sugar
- I used brown sugar, as no white sugar on hand
- 1 teaspoon table salt
- 1 teaspoon lime juice powder
- 1 teaspoon chicken bouillon powder, optional but recommended
- 2 teaspoons chili powder
- I used Korean Gochugaru
Highly recommend. You may want to consider doubling all the quantities though!
