Curriedpeanuts Recipes
CURRIED PEANUTS
Original recipe uses pecans from Bon Appetit. Pecans are too expensive in Singapore, so I used peanuts instead. I think cashews would wonderful too.
Provided by WaterMelon
Categories Lunch/Snacks
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Line a large baking sheet with foil.
- Mix onion powder, garlic powder, 3/4 teaspoon salt, curry powder, and cayenne pepper in small bowl.
- Melt butter and honey with remaining 1/4 teaspoon salt in saucepan over medium heat.
- Add nuts and stir to coat; remove from heat.
- Add spice mixture and toss to coat nuts evenly.
- Spread nuts in single layer on baking sheet.
- Bake at 250°F until dry and toasted, about 40 minutes.
- Cool completely and separate the nuts that have stuck together.
- Can be made 1 week ahead (store in airtight container at room temperature).
Nutrition Facts : Calories 243.5, Fat 20.3, SaturatedFat 4, Cholesterol 6.1, Sodium 240.2, Carbohydrate 10.1, Fiber 3.3, Sugar 4.9, Protein 9.6
CURRIED PEANUTS
Make and share this Curried Peanuts recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Lunch/Snacks
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Melt butter in heavy skillet.
- Add sugar and curry powder
- Stir.
- Add peanuts and stir over medium heat for about 3- 4 mins.
- Remove to baking sheets.
- Stir peanuts to separate them.
- Cool.
Nutrition Facts : Calories 1125.2, Fat 90.2, SaturatedFat 15.3, Cholesterol 15.1, Sodium 1431.7, Carbohydrate 57, Fiber 13.8, Sugar 27, Protein 40.4
CURRIED PEANUT RICE
Make and share this Curried Peanut Rice recipe from Food.com.
Provided by James Craig
Categories Curries
Time 30m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a 2 quart saucepan over medium heat, in hot oil, cook rice and green onion with curry powder until rice is browned.
- Add broth, heat to boiling, reduce heat to low.
- Cover; simmer 20 minutes.
- Add peas and peanuts.
- Cook 5 minutes more.
Nutrition Facts : Calories 365.4, Fat 16.7, SaturatedFat 2.6, Sodium 350.6, Carbohydrate 45, Fiber 3.4, Sugar 1.4, Protein 9.5
CHEF JOHN'S PEANUT CURRY CHICKEN
I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 22
Steps:
- Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
- Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
- Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
- Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
- Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
- Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.
Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g
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TOASTED COCONUT CURRY PEANUTS - FRESH APRIL FLOURS
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- Preheat the oven to 350ºF. Line a large baking sheet with foil or a silicone baking mat. Set aside.
- In a small bowl (or a 2 cup glass measuring cup), melt the coconut oil and honey-- about 10 seconds on HIGH power. Stir in 1 Tablespoon of the curry powder, salt, and black pepper. Stir in 1/2 cup of the sweetened shredded coconut.
- Pour the curry mixture over the peanuts, stirring with a spatula to coat. The mixture will be very wet. This is ok.
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- Sprinkle the salt and spices over the peanuts and stir just a few times, but not enough to dissolve the salt.
- Spread the peanuts evenly on the baking sheet and bake for 25-30 minutes, stirring three times during baking, until the nuts are deep-golden brown and glazed.
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