toasted coconut and peanuts

go directly to the recipe

Augh!!!! I did it again! I just had to repair the first part of this post that I inadvertantly erased!!! WHAT could be more annoying?!! …sometimes I HATE computers. (Yes, I’ve learned my lesson. I will compose posts in notepad first and THEN paste them into wordpress.)

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coconut fish curry, cauliflower, dahl The other night, T made the most fabulous South Indian (or was it more SouthEast Asian?) coconut fish curry. And he suddenly had a brilliant idea to toast some peanuts and coconut to use as a garnish on the rice. It is absolutely delicious and we’re thinking that not only is it great as a garnish for rice but it might be the ultimate party snack.

(click on images for larger views and more photos)
coconut and peanuts

Toasted Coconut & Peanuts
(measurements are approximate)

  • 2 Tbsp oil
  • ½ c salted roasted peanuts
  • ½ c unsweetened dried coconut flakes
  • 1 tsp toasted chili flakes *
  • 1-2 tsp sugar
  • 1 tsp seasalt

preparation

  1. Heat oil in a wok over medium high heat.
  2. Check to see that the oil is hot enough by adding a couple of peanuts. When the oil begins to bubble around a peanut, add the rest and stirfry til the oil heats up again. (We use frozen peanuts so it takes a few moments for the oil to heat up again.)
  3. Sprinkle in unsweetened dried coconut flakes and stir constantly until the coconut is golden. This only takes a short time – a minute or two at the most.
  4. Remove from heat and add some toasted chili flakes (if chili flakes haven’t been toasted, you can toast them in the hot oil before adding the peanuts.)
  5. Remove to a bowl. Sprinkle in sugar and seasalt and stir well to mix. Taste and adjust seasonings, if required.

* about toasted chili flakes: In a cast iron frying pan, we dry fry plenty of chili flakes until they are quite dark. Note that the fumes are very pungent! We try to do this in the summer time with all the windows open and/or on the barbecue. After the chili flakes have cooled, we put them into a covered glass jar and keep it in the fridge. They lend a lovely smoky heat to Asian or Middle Eastern dishes. They are a great alternative to freshly ground pepper to add heat.

(click on image for larger view and more photos)
coconut fish curry, cauliflower, dahl Along with the fish curry, we had dahl made with brown lentils and kidney beans, aloo gobi (potatoes and cauliflower) with a few green beans thrown in, all garnished with coriander leaf and the last green chillies from the garden. Killer.

I feel even more sympathy for the increasing number of people who have developed allergies to peanuts! Because toasted peanuts and coconut is so so good!!
This entry was posted in food & drink, posts with recipes, side, spicy, starter, whine on by .

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  • David

    I recently did something similar using unsalted cashew nuts because I was concerned that the peanuts might be too salty.

  • ejm

    Nice idea, David. Cashew nuts would be really good too!

    We aren’t too concerned about the amount of salt, simply because it’s a condiment. But I can see that it would be much easier to control the amount of salt if one started with unsalted nuts.

  • Paz

    I really like the sound of this recipe!

    Paz