Thai peanut.



For the coconut cream:

Coconut puree 250 gr.

Xanthan 0.6 gr.

For coconut cream and curry:

Coconut milk 0.2 lt.

Xanthan 0.2 gr.

Red curry in pasta 30 gr.

Palm sugar 20 gr.

For thai peanut butter:

Carrots 40 gr.

Leeks 30 gr.

Fresh garlic 13 gr.

Soy sauce 20 ml.

Coconut milk 110 ml.

Natural lime juice 20 ml.

Chicken juice 130 ml.

Ginger 20 gr.

Kefir lime leaves 4 pieces.

Galangal 10 gr.

Fresh citronella 20 gr.

Extra virgin olive oil 30 ml.

For textured thai peanut cream:

Xanthan 8 gr.

Thai peanut cream (prev. preparation) 200 gr.

For Thai mimetic peanut:

Cocoa butter 100 gr.

Powder Food Bronze 4 gr.

Brown food coloring powder 5 gr.

Frozen thai peanut (previous elaboration) 10 pcs.


Limes 100 gr.

Sisho 1 tray.

Peanut paste 20 gr.

Raw peanut 20 gr.


For the coconut cream:

1. Strain the coconut puree through a fine wire mesh strainer to separate the liquid from the pulp.

2. Mix the xanthan with the resulting liquid (100gr x 0.3 xanthan) with a blender.

3. Save in the refrigerator until its use.

For coconut cream and curry:

1.Cook the coconut milk until it is reduce to half. Stir constantly to prevent it from gripping.

2. Add the palm sugar and curry and simmer for 15 minutes more.

3. Drain through a fine wire mesh strainer and dissolve the xanthan with the blender to texture the cream.

4. Save the cream in plastic pastry bag.

For thai peanut butter:

1.Cut the vegetables, galangal, ginger and citronella in fine brunoise.

2. Sauté the garlic and leek in a saucepan with a few drops of olive oil and a pinch of salt.

3. Add the carrot and after 5 minutes add the galangal, ginger and citronella.

4. Add the soy sauce and coconut milk. When it starts to boil, add the lime juice and the chicken juice and boil for 10 minutes more.

5. Remove from the heat, add the lime leaves, cover and let to infuse for 25 minutes. Drain through a wire mesh chinois strainer.

For textured thai peanut butter:

1. Dissolve the xanthan in the Thai peanut cream with a blender.

2. Fill the silicone molds with peanuts and freeze.

For Thai mimetic peanut:

1. Melt the cocoa butter and add the bronze powder and the brown food coloring. Mix well.

2. Unmold the peanuts. With a needle, dip them one by one through the cocoa butter.

3. Save in the refrigerator to thaw inside and remain crunchy on the outside.


Fry the raw peanuts and chop.


Place a spoon of coconut cream on the bottom of a plate. Around it, put a line of peanut paste and two pieces of fried peanut. Place two points of coconut cream and curry on top of the mimetic peanut one on each end. Lime zest and a green sisho leaf on top of each coconut cream. 

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