makes
400 ml
prep
15 minutes
cook
5 minutes
difficulty
Easy
makes
400 ml
serves
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 125 ml (½ cup) peanut oil
- 75 g raw peanuts
- 1 bunch Thai basil, leaves only
- 25 Vietnamese mint leaves
- 1 large green chilli, seeds removed
- 30 ml lime juice
- 1 tbsp fish sauce
- ½ tsp grated ginger
- 1 clove garlic
Cooling time: 1 hour
Instructions
1. Heat peanut oil over medium heat. Add peanuts and cook until just golden, remove using a slotted spoon. Allow both peanuts and oil to cool.
2. Place remaining ingredients in food processor with peanuts and oil. Blend until smooth. Place in glass jar, cover with a layer of peanut oil and keep in the refrigerator. Keeps for 2 weeks.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
