Thai Peanut Curry Paste

This recipe makes enough paste for about four batches of peanut curry. Use it immediately, or make it ahead of time and freeze it for later.

Inspired by Allrecipes.

Print Recipe
Thai Peanut Curry Paste
Cook Time 70 minutes (total time from start to finish)
Passive Time 20 minutes (waiting for the garlic to cool down time)
Preparations
(each preparation makes 2 cups)
Ingredients
Ingredients by volume:
Ingredients by weight:
Cook Time 70 minutes (total time from start to finish)
Passive Time 20 minutes (waiting for the garlic to cool down time)
Preparations
(each preparation makes 2 cups)
Ingredients
Ingredients by volume:
Ingredients by weight:
Instructions
  1. Preheat the oven to 350º F (175º C)
  2. Pull off the outer layers of garlic skin and cut the pointy tops off the heads so the cloves are partially exposed. Put the garlic in a large aluminum foil packet, drizzle liberally with approximately 1 tablespoon olive oil, then close the aluminum foil packet.
  3. Roast the garlic for 45 minutes.
  4. While the garlic is roasting, put the red curry paste, peanut butter, stevia, chili powder, cayenne pepper, and sesame oil in a food processor.
  5. When the roasting is done and the garlic is cool enough to touch, add the garlic cloves to the food processor by squeezing them individually at the bottom to push them out of the skin. Process until well combined.

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