Ingredients:
2 cupsvegetable oil
12 garlic cloves (30 grams/1 ounce), peeled
2 cups(300 grams/10 ounces) raw, red-skinned Spanish peanuts
20 fresh curry leaves, large stems removed
2 dried or fresh red or green Thai chile peppers or 1 fresh cayenne pepper, stem removed and sliced into rings (use kitchen shears to cut dry chiles)
1 1/2 teaspoonskosher salt
Directions:
Heat the vegetable oil in a large wok over medium-high heat to 350°F. Set up a fine-mesh sieve nested in a medium bowl and line a sheet pan with paper towels near your work surface. While the oil heats, halve the garlic crosswise and crush each piece with the side of a knife or with a mortar and pestle.
Turn off the heat under the wok and carefully add the peanuts to the oil. Let them sizzle until the oil temperature drops to 250°F.
Return the wok to medium-low heat, adjusting the heat as needed to maintain a temperature between 250°F and 275°F. Stirring occasionally, fry the peanuts for 10 minutes, until the oil smells toasty and the peanut skins have turned a few shades darker, from dusty coral pink to brick red. If the oil is too hot, move it to an inactive burner until it reaches the desired temperature range.
Add the crushed garlic halves and cook, stirring halfway through, for an additional 5 minutes, or until the garlic begins to turn golden brown around the ragged edges. At this point, the peanut skins should be dark copper brown in color and should not be actively bubbling anymore.
Carefully add the fresh curry leaves and chile peppers. They may make the oil splatter! Stir until they stop making popping sounds and the curry leaves turn a darker shade of green.
Turn off the heat, then, using a slotted spoon, transfer the mixture to the sieve nested in the bowl. Between scoops, sprinkle the salt over the hot peanuts. The peanuts will continue to cook off the heat. Let cool for 15 minutes. Transfer the peanut mixture to the prepared sheet pan to absorb any excess oil. Give it a few shakes to make sure the salt and garlic are distributed evenly.
Strain the remaining, cooled vegetable oil through the sieve into the bowl. Let cool, then transfer the aromatic oil to a reusable container with a lid and reserve for another use. Enjoy the peanuts slightly warm, or let completely cool before storing in an airtight container for up to 1 week.