Sourdough Thai Red Curry Paste and Crispy Peanut Rounds
Thin, crispy-edged sourdough rounds infused with homemade Thai red curry paste and topped with roasted peanuts and lime zest. These savory bites balance tangy sourdough, aromatic spices, and nutty depth—perfect as an appetizer, snack, or side dish with soup or curry.
- Prep
- 25 min
- Cook
- 18 min
- Wait
- 30 min
- Total
- 1 hr 13 min
- Makes
- 24 rounds (about 2.5 inches / 6.5 cm diameter)
Steps
Before you start
- Preheat oven to 400°F (200°C) with two racks positioned in upper and lower thirds
- Have sourdough discard at room temperature (not cold from the fridge)
- Line two baking sheets with parchment paper
- Toast peanuts lightly if using raw ones to develop flavor
Toast the spices
- In a small dry skillet over medium-low heat, toast coriander and cumin seeds for 1–2 minutes, shaking the pan occasionally, until fragrant and deepened in color.
- Transfer to a plate to cool, then crush lightly with the back of a spoon or in a mortar and pestle.
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Ready when: Spices are fragrant and darkened in color
Tip: Do not burn the spices or they will taste bitter; watch carefully.
Make the curry paste
- In a food processor or blender, combine red chilies, garlic, ginger, shallots, toasted crushed spices, shrimp paste, lime juice, and fish sauce.
- Pulse until a coarse paste forms, scraping down the bowl as needed (about 10–15 pulses).
- The mixture should be chunky, not completely smooth.
- Transfer to a medium bowl and set aside.
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Ready when: Paste is chunky with no large pieces of garlic or ginger visible
Tip: Don't overprocess; the texture should remain slightly coarse for better flavor distribution.
Combine with sourdough
- Add the cooled curry paste and melted coconut oil to the sourdough discard.
- Gently fold together with a spoon until well combined, about 15–20 strokes.
- The mixture will be soft and slightly thick.
- Taste and adjust salt to your preference.
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Ready when: Curry paste is evenly distributed throughout the discard with no visible streaks
Tip: Folding gently preserves the airiness of the sourdough discard; don't overmix.
Let dough rest
- Cover the bowl loosely with a damp kitchen towel and let sit at room temperature for 30 minutes.
- This allows the flavors to meld and the dough to slightly ferment.
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Ready when: Dough appears slightly puffed and has a pleasant fermented aroma
Tip: This resting time is important; it helps the rounds hold together better and deepens the curry flavor.
Spoon onto baking sheets
- Using a spoon or small offset spatula, drop rounds of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Each round should be about 1.5 inches (4 cm) in diameter and roughly ½ inch (1.25 cm) thick.
- You should have about 12 rounds per sheet.
- Pat the tops gently with damp fingers if they are too irregular.
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Ready when: All rounds are evenly spaced and roughly uniform in size
Tip: Use a damp spoon to prevent sticking and make shaping easier.
Top with peanuts and zest
- Press a generous pinch of chopped peanuts into the top of each round, pressing gently so they adhere.
- Lightly sprinkle the lime zest over each round.
- If using cilantro, add a small pinch to each as well.
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Ready when: Each round is visibly topped with peanuts, lime zest, and cilantro (if using)
Tip: Don't press too hard or you'll flatten the rounds; just enough pressure to secure the toppings.
Bake until crispyOven 400°F / 205°C
- Place both baking sheets in the preheated 400°F (200°C) oven, one on the upper rack and one on the lower.
- Bake for 16–18 minutes, rotating the sheets and swapping their positions halfway through (at about 8 minutes) to ensure even browning.
- The rounds should be lightly golden on top and crispy at the edges, with a slight underbaked center to maintain chewiness.
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Ready when: Rounds are light golden brown on top and crispy at the edges; the centers yield slightly to pressure
Tip: Rotating halfway ensures even baking and prevents burning. Don't overbake or they will become too hard.
Cool and serve
- Remove the baking sheets from the oven and transfer the rounds to a cooling rack using a thin spatula.
- Let cool for 5 minutes before serving.
- They will continue to crisp as they cool.
- Serve warm or at room temperature.
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Ready when: Rounds are firm enough to pick up without breaking and have cooled to room temperature or warm
Tip: Don't leave on the hot baking sheet or the bottoms will continue to brown and may burn.
Good to know
Tips
- Toast your coriander and cumin seeds fresh; ground spices lack the brightness and aroma these rounds need.
- Sourdough discard that has been sitting in the fridge works better here than brand-new discard because it has a deeper flavor and is easier to handle.
- If the dough becomes too sticky after resting, dust your hands and spoon lightly with flour as you shape the rounds.
- For a less spicy version, remove all seeds from the chilies before blending, or use just 1–2 chilies instead of 3.
Make ahead
You can prepare the curry paste up to 2 days ahead and store in the fridge. You can also assemble and freeze the raw rounds on a baking sheet, then transfer to a freezer bag for up to 1 month; bake directly from frozen, adding 2–3 minutes to the bake time.
Storage & reheating
Store cooled rounds in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat in a 350°F (175°C) oven for 5–7 minutes to re-crisp, or in a toaster oven at the same temperature for 3–5 minutes.
Substitutions
- red Thai chilies or serrano peppers → 2 tablespoons of store-bought Thai red curry paste. Omit the toasted spices, garlic, ginger, shallots, shrimp paste, lime juice, and fish sauce steps. Mix the curry paste directly with the sourdough discard and coconut oil. This cuts active time but changes the freshness of the paste.
- shrimp paste → 1 teaspoon of soy sauce or tamari. Use soy sauce for a vegetarian version (though slightly less umami depth). Soy sauce is milder, so the paste will be less assertive in flavor.
- roasted unsalted peanuts → roasted cashews or sunflower seeds, coarsely chopped. Both work well and provide a different flavor profile. Use the same weight as the peanuts called for.
- coconut oil → olive oil or melted butter. Coconut oil adds subtle tropical flavor, but olive oil keeps the sourdough tanginess and butter adds richness. Use the same amount.
