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Grilled Bread with Peanut Curry Sauce and Pickles
4
Steps
- 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
