This recipe from Thai-Kun makes a generous amount of sauce, which you may find yourself finishing (we won’t judge). Any leftover would be great on everything from white rice to noodles to…well, more bread.
Recipe information
Yield
4 Servings
Ingredients
pickles
1
½
2
1
1
2
peanut curry sauce and assembly
¾
⅓
¼
1
1
½
⅓
3
1
Need to make a substitution?
Preparation
pickles
Step 1
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.
Step 2
DO AHEAD: Vegetables can be pickled 1 day ahead. Keep chilled.
peanut curry sauce and assembly
Step 3
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.
Step 4
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.