The winter wind is chilling us all to the bone. Time to snuggle up in our favorite blankets and slippers to embrace the season. What better way to warm up our souls with this hearty peanut curry? Inspired by one of my favorite Thai restaurant dishes (pra ram long song), this version cuts through half of the work by using Kim’s Gourmet Spicy Peanut Sauce for the base.
Add grilled broccoli to sauce and then add spinach to wilt.
Cook brown jasmine rice.
Serve curry and shrimp over cooked brown jasmine rice immediately or portion in fours to cool and reheat later.
I opted for a big punch of flavor with the Sweetwater Spice Co. Tres Chiles Fajita Bath, undiluted. Because of this brine concentrate’s acidity level, it’s wise not to marinate it for much longer than 5-10 minutes, to avoid making something halfway to ceviche.
I also season the broccoli with spray duck fat, which is just conveniently around our kitchen at almost any given time. Feel free to use any cooking oil you have on hand, keeping in mind the flavor it might impart along the way.
All the while, the Yoder Smokers YS640s has been preheating to a high temp of 450°F. At this temp, pellets will constantly be feeding into the firebox, giving us the ability to quick-cook anything. I also outfit the grill with a frogmat, to avoid any shrimp or broccoli to fall through the grates.
If you are using a grill that uses direct over-the-flame heat, forgo the frogmat, as to avoid any damage caused by direct flame and opt for skewers or a fry basket to avoid anything falling through.
To give everything a proper cook, I cook the shrimp for about 8-10 minutes, giving everything a quick flip halfway through the cook. It’s also important to close the grill door to ensure radiant heat helps aid the cooking process.
Meanwhile, you can begin creating your curry sauce. It starts with heating coconut milk.
I know this sauce isn’t technically three ingredients, but I love that I can whip this up without breaking the bank trying to fill up a spice cabinet from scratch.
After your sauce has simmered and come together, add your grilled broccoli florets, followed by the spinach.
Cook the veggies through until the spinach has wilted and the broccoli has become tender.
I planned on eating this as a meal prep, so I went ahead and portioned out my curry, shrimp, and rice accordingly. I opted for par-cooked brown jasmine rice, mostly because it is convenient to heat and prepackaged for easy travels.
Serve the curry over the brown rice and top with the tres chiles shrimp. Hearty. Warm. Satisfying.