Spicy Thai

Big Food Bucket List's Spicy Thai Sandwich
Prep Time
4 servings

This Spicy Thai sammy IS insane! It’s crispy, crunchy, sweet and tangy! Who would have thought that peanut butter, shrimp and curry actually go together? But oh my, do they ever!

Courtesy of Keena Tallman of PBJ’s Grilled in Portland, Oregon.




slice challah bread
tbsp (60 mL) Sriracha sauce
tbsp (60 mL) basil, chiffonade or ½ tsp per sandwich
tbsp (15 mL) yellow powder curry

Peanut Butter

cups (450 mL) peanuts
tsp (10 mL) sea salt
tsp (5 mL) coconut oil

Orange Marmalade

cups 450 mL) oranges, puréed (4 medium sized oranges)
cups (1 L) orange peel
cups (450 mL) sugarcane
cup (118 mL) lemon juice
tsp (1 mL) salt

Tempura Mix

cups (1750 mL) sparkling water
cups (2L) flour
cup (158 mL) honey
cup (158 mL) soy sauce
cup (125mL) hot sauce (Sriracha sauce)

Coconut Mix, Battering and Frying

cups (1750 mL) long grain shredded unsweetened coconut
cups (1750 mL) sweetened coconut
tbsp (10 mL) cayenne
tbsp (10 mL) salt
Shrimp (Extra Large - 26/30 count) – detailed and deveined (4 shrimp per sandwich)


Step 1

On the top slice of the challah bread, spread the creamy peanut butter then add the orange marmalade to the bottom slice.

Step 2

Per sandwich, add a dollop of hot sauce (Sriracha) atop the peanut butter, then sprinkle with ½ tbsp basil chiffonade.

Step 3

Sprinkle desired amount of yellow powder curry to the bottom slice of bread. Lastly, place 4 pieces of crispy coconut shrimp a top of the creamy peanut butter.

Step 4

Close sandwich and slow grill in a pan for a few minutes until the challah bread is toasty and hot, then serve!

Step 5

In a food processor, blend peanuts until the nuts start to break down and get chunky.

Step 6

Pause the food processor. Add salt, coconut oil and continue to blend until the peanut butter is creamy. Watch not to over blend or you will have a runny peanut butter.

Step 7

Cut 4 medium size oranges into quarters. Remove fruit from skin and all seeds. Reserve the orange peel for next step. Add peeled fruit to a food processor and purée. You will end with 2 cups of puréed orange juice. Set aside.

Step 8

Cut 2 cups of the reserved orange peels and dice into ¼ inches

Step 9

In a pot, add the orange puree and diced orange peels. Then, add sugarcane, lemon juice and salt. Ensure the ingredients are combined and well mixed. Turn stovetop to medium heat and boil for 40-45 minutes. The consistency should be medium thickness. Take pot off heat and let sit for 20 minutes.

Step 10

Add 7 cups of sparkling water to a bowl. Slowly whisk, then combine 8 cups of flour to the sparkling water.

Step 11

Next, add ⅔ cup honey and ⅔ cup soy sauce. Whisk and mix ingredients until smooth and creamy, similar to a pancake mix consistency.

Step 12

Reserve tempura mix for battering and frying.

Step 13

In a separate bowl, mix the long grain shredded coconut with the sweetened coconut. Combine the cayenne and salt. Mix well.

Step 14

Dip each piece of shrimp in the reserved wet tempura mix. Let a small amount drip off, but let the shrimp remain totally coated.

Step 15

Then, dip battered shrimp into the dry coconut mix. Take a handful of coconut mix and drop on top of the shrimp to cover it.

Step 16

Press down lightly on the battered shrimp to ensure dry mix sticks on to the wet tempura. Toss each piece of shrimp back and forth in your hands until the remaining loose coconut mix has fallen off. The shrimp should still be fully coated. Repeat until all shrimps are coated.

Step 17

Fry coated shrimps at 340°F for 2 minutes, or until crispy and browned.

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