I think I’m becoming a bit obsessed with nut butter. Once I made turtle butter I haven’t been able to turn back. This time I wanted to make a savory version. Cheryl brought some peanuts home and I promptly stole some of them to make this Red Curry Coconut Peanut Butter.
The name could be a little misleading because I made it extra thick. It would be just as good to use as a pate at your next party. However, I’ve added instructions in the recipe on how to make it into the traditional smoother texture if that’s what you are craving.
At some point while you are making this it may seem like the mixture is never going to get smooth, but hang in there. It takes more time than you think, but you can keep yourself busy by scraping the food processor bowl down a few times. Oh, and you can take a few tastes along the way too!
Serves: about ¾ cup
- ½ cup salted and roasted peanuts
- ¼ cup low fat coconut milk
- ½ teaspoon Thai red curry paste (or more if you want it spicy)
- ½ teaspoon lime juice
- ¼ teaspoon lime zest
- Add all the ingredients to the smaller bowl of your food processor or in a mini food processor. Blend until the peanuts are in small pieces and scrape down the bowl.
- Process some more until the pieces of the peanuts are tiny. Scrape again and process until it’s as smooth as you want it.
- I left mine very thick – almost like a pate, but if you want yours to be easier to spread just add a few extra tablespoons more of the coconut milk.