Meal Prep: Peanut Curry with Chile Shrimp

Peanut Curry with Chile Shrimp Recipe

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.

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Peanut Curry with Chile Shrimp Recipe

Yield: 4 servings




Preheat your Yoder Smokers YS640s to 450°F set up for indirect grilling, with a frogmat or double-pronged skewers to use to grill the shrimp.

Marinate shrimp for 5-10 minutes using Sweetwater Spice Co. Tres Chiles Fajita Bath, undiluted.

Spray Duck Fat or oil of choice over broccoli florets.

Grill broccoli and shrimp for 8-10 minutes, with the grill lid closed, turning halfway through.

Make peanut curry sauce by heating coconut milk and “blooming” red curry paste. Finish curry sauce by adding Kim’s Gourmet Spicy Peanut Sauce to heat through.

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 love this Hestan Cue Induction Burner. Heats immensely fast and has easy touch-sensitive controls.

Once the coconut milk starts to warm up, add a couple of heaping tablespoons of red curry paste to bloom. “Blooming” will help open up and release those wonderful spices to their full potential.

Once simmering, add one entire bottle of Kim’s Gourmet Spicy Peanut Sauce

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.


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