Grilled Bread with Peanut Curry Sauce and Pickles

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Thai Changthong, Thai-Kun, Austin, TX

4 Servings

Source

Ingredients

1 English hothouse cucumber, quartered lengthwise, sliced ⅛” thick

½ medium red onion, thinly sliced

2 serrano chiles, with seeds, thinly sliced

1 cup distilled white vinegar

1 cup sugar

2 teaspoons kosher salt

¾ cup vegetable oil, divided, plus more for brushing

⅓ cup Thai red curry paste (preferably Maesri)

¼ cup prepared massaman curry paste (preferably Maesri)

1 13.5-oz. can unsweetened coconut milk

1 cup half-and-half

½ cup chunky peanut butter, preferably natural

⅓ cup sugar

3 tablespoons distilled white vinegar

Kosher salt

1 baguette, halved lengthwise, then crosswise

Method

Pack cucumber, onion, and chiles into a 1-qt. jar. Heat vinegar, sugar, salt, and ½ cup water in a small saucepan over medium heat, stirring until sugar and salt are dissolved. Let cool, then pour over vegetables to submerge. Cover and chill at least 4 hours.

DO AHEAD: Vegetables can be pickled 1 day ahead. Keep chilled.

Heat ¼ cup oil in a medium saucepan over medium heat. Add red curry paste and massaman curry paste and cook, stirring, until fragrant, about 1 minute. Whisk in coconut milk and bring to a simmer. Add half-and-half, peanut butter, sugar, and remaining ½ cup oil and return to a simmer, whisking constantly, until sugar is dissolved and mixture is combined. Continue to cook, whisking often, until sauce is thick and coats a spoon. Remove from heat and stir in vinegar; season with salt.

Meanwhile, prepare grill for medium heat. Lightly brush cut sides of bread with oil and grill, turning occasionally, until lightly toasted (or cook it, cut side down, in a dry skillet until browned). Serve with pickles and peanut sauce for dipping.