Thai Red Curry and Sea Salt Roasted Chestnuts
I've discovered that chestnuts are an ancestral type of food. Why is that? Because our ancestors wrote and sang songs about them.
Ha! Get it? I'm hilarious.
I originally intended to post this recipe before Thanksgiving, so you all could have it to serve to your families for Thanksgiving dinner or Christmas dinner or perhaps both, but then the holiday travel season got the best of me. Oh no, don't get me wrong, I made these chestnuts before Thanksgiving, took all the photos, and then.... well, I decided to go to Crossfit and take a really long hot shower and straighten my hair the night I was supposed to write this blog post. Sorry, friends....but at least you'll be getting this one in adequate time for winter holiday cooking. Maybe. If you're like me and leave cooking up to the last minute. #procrastinationforever
While developing this recipe, I realized that most people had never eaten chestnuts. When I was looking for them in several grocery stores, one person even asked "what are you going to do with chestnuts?", to which I wanted to reply "roast them on an open fire with Jack Frost nipping at my nose", but that seemed a tad bit too snarky to a complete stranger. So I very nicely replied "roast them and eat them!". I thought that answer was obvious, but this stranger had a perplexed look on his face as in he never really thought to eat chestnuts.
I also realized that there are actually specialty tools for roasting chestnuts. Serious. There are chestnut knives and chestnut pans and chestnut....hair dye? Ok, maybe the hair dye isn't so much for eating, but I've discovered that chestnuts are actually the color and vibrancy of Kate Middleton's coveted hair. (See, she knows.)
I don't eat chestnuts often: they're a lot of work to peel and can be pricey. I was only able to find chestnuts near me at an organic specialty market for $10/pound, and after doing some research online, that seems to be the status quo for organic pricing; I unfortunately couldn't find any price point data for any "big box" grocery stores.
Despite the price, I really think that everyone should try roasting their own chestnuts at least once. They're incredibly festive and taste wonderfully warm and nutty just out of the pan. The roasting is quite easy, but the hard part comes with having the patience to diligently cut the chestnuts open before roasting, and then to peel back the hot, but still firm, shell to try to get the nut out whole. I like chestnuts plain with a little salt, but I also like them with a little spice, which is the recipe I've provided for you below.
When I first set out to try to roast these chestnuts, I decided that I was going to invent a new way to roast them.... and I quickly failed. I knew that if you did not cut open the shells of chestnuts before, they were likely to explode. I decided that I was going to do an experiment to see how long it took a chestnut to explode and at what temperature, so I threw one in the oven to test. It was going to be my own foodie version of Myth Busters, but then I got scared and removed it before it was even in the oven for a full 5 minutes. Whomp whomp. Next, I decided to roast them in olive oil on the stove top, but that produced so much smoke that I immediately had to open all the windows and doors to air things out before I got a surprised visit from the fire department. After that, I decided that perhaps I could actually roast them in the fire in my fireplace, but after doing some research, I realized there was a high probability of losing both my pan and the chestnuts at the same time. Take it my advice: roasting in the oven is the easiest, safest way.
This recipe uses a red Thai curry seasoning, which I found at a specialty spice shop, but you could easily create your own blend, or use whatever curry you had on hand. I think that the spice and flavor or the curry combined with a little sea salt against the warm, nutty flavor of the chestnut is a real winner; it is almost like Asian spiced peanuts, but of course, a bit more festive for this holiday season.
thai red curry and sea salt roasted chestnuts
- 1 lb. whole chestnuts
- 2 tsp. olive oil
- 1 tbsp. Thai red curry blend*
- 1 tsp. coarse sea salt
- Preheat oven to 425 degrees.
- While oven is preheating, take a very sharp knife and very carefully slice an X in each chestnut shell, being careful not to puncture the actual nut. If you cut the nut inside the shell, the chestnut will crumble as you try to peel it from its shell after roasting. Cutting an X allows the heat to escape and ensures that you do not have little chestnut-bombs going off in your oven. Cutting these Xs can be difficult since the chestnut shell is extremely hard, but I found that the easiest way is finding the flattest side of the chestnut and then cutting one diagonal line downward and away from you, and then rotating the chestnut again to ensure that you never cut upward. (Which is a recipe for disaster when you are handling a sharp knife.)
- In a large cast iron pan or baking sheet, place each chestnut X side up, making sure that each chestnut has a little space to itself.
- Place the chestnuts in the oven, and let roast for 15 minutes.
- After 15 minutes, remove the chestnuts from the oven, and let cool until they can be handled without burning your fingers, but not completely cool. They should still be warm.
- Peel the chestnuts from their shell by firmly tugging back on the corners of the Xs , which should have opened slightly during roasting.
- Discard the chestnut shells and place the nuts in a medium sized bowl.
- After all nuts have been shelled and are in a bowl, drizzle with olive oil and gently stir to coat.
- Add salt and curry, gently toss until chestnuts are evenly coated with spices.
- Serve immediately.
*The Thai red curry blend I used contained black pepper, paprika, cumin, onion, garlic, coriander, lemongrass, cilantro, chili flakes, and ginger.