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Red Peanut Curry

Courtesy of Veggie Planet
This is the bulk recipe used in the restaurant. Adjust the proportions accordingly to change the final serving size. This flavorful curry freezes well, so go ahead and make the full amount, and then freeze it for later use.

24 cups peanuts
2 cups lime leaves, chopped after measuring*
4 cups garlic cloves
8-10 bunches cilantro, coarsely chopped
2 cups chili paste
10 cups organic canola oil
2 cups rice vinegar
5 plastic spoonfuls sea salt
10 cups water

• Put all the ingredients in a large bucket and buzz thoroughly with an immersion blender.

Makes 3 3/4 gallons

*Note: If no lime leaves are available, grate 5 limes and use the rind instead of the leaves.