You may be interested in…
Your cart is currently empty!
Panang Peanut Butter
Course: Nut buttersCuisine: AsianDifficulty: EasyServings10
servingsPrep time2
minutesCalories211
kcalPanang Peanut Butter is an innovative and flavorful twist on traditional nut butter, drawing inspiration from Thai cuisine. This unique spread combines the richness of roasted peanuts with the exotic flavors of curry powder, coconut milk, and a hint of sweetness from dates. The addition of crushed red pepper flakes provides a subtle kick, resulting in a complex flavor profile that’s both savory and slightly sweet. Made entirely in a high-performance blender, this recipe offers a quick and easy way to create a gourmet spread at home. Versatile in its applications, this Panang Peanut Butter can be used as a dip for vegetables, spread on bread, or as a flavorful addition to various dishes, bringing a taste of Southeast Asian cuisine to your kitchen in just five minutes.
Ingredients
2 cups (300 g) peanuts, roasted, unsalted
4 Tablespoons canned full fat coconut milk
3-4 whole dates, pitted
1.5 teaspoons curry powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon salt
1 Tablespoon coconut oil (optional)
Directions
- Add all ingredients to the blender container in the order listed above.
- Start blending at variable speed 1, then slowly increase to speed 10.
- Blend on high speed for 2-3 minutes.
- Use the tamper to push ingredients from corners into the blade.
- Continue blending until the machine makes a low chugging sound, indicating the nut butter is done.
- Transfer to a serving bowl or storage container.
6 responses to “Thai Curry Peanut Butter”
I have been trying my absolute best to try this, but to no avail! Peanut butter that I make at home with peanuts roasted at home, no problem! But this keeps giving me a mealy nut butter, no where near the shine your pictures show! Any suggestions would be greatly appreciated!!
Hmm… did you use the coconut oil? That might give it a smoother, shinier texture.
Also, we made this in the 32 oz. container, so double the recipe if you’re using the large container!I did Sam. The first time I tried it and without the coconut oil, I dumped in all the ingredients in one go and it was a disaster and the motor kept overheating. The second time around, I only started with the coconut milk with just the peanuts. It already started giving a weird texture… So I started adding coconut oil on top of it… no go. Then added flaxseed oil out of desperation. It still wouldn’t blend smoothly, especially when the dates were added.
My next attempt wants to be “just start with the peanuts, then layer in everything else” but given that I didn’t get great results with only just the coconut milk on my second attempt, I’m not sure if it will be successful!
I have to say, the flavor is ABSOLUTELY amazing! But I’m hoping I can make it so its not a clumpy mess!
I’ll mess around with this recipe soon. It’s been awhile since we’ve made it, so can’t troubleshoot the non-smoothness. Will update you on our results. Thanks for the feedback, super helpful (really).
Curious if anyone has calculated the nutritional info of this recipe? Specifically the carbs.
We are really trying to keep very low carbs.. but this recipe sounds greatIf you assume the recipe is 10 servings the nutritional info (not using the optional coconut oil) is the following:
Nutrition Facts
Servings: 10 (1oz servings)
Calories 188Total Fat 15.9g 20%
Saturated Fat 3.3g 16%
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 7.1g 3%
Dietary Fiber 2.9g 10%
Total Sugars 3g
Protein 7.8g
Leave a Reply