Thai-Style BBQ Shrimp with Penang Curry Butter on Toasted Baguette

Name: Thai-Style BBQ Shrimp with Penang Curry Butter on Toasted Baguette
Cuisine: Thai
Ingredients: 3 pounds (1.4 kg) large shell-on shrimp; 1 tablespoon (6 g) Cajun or seafood boil seasoning; 1 tablespoon (6 g) Cajun or seafood boil seasoning; 1 tablespoon (6 g) ground white pepper; 6 tablespoons (84 g) unsalted butter, softened, divided; ½ tablespoon Thai Penang curry paste; 2 tablespoons (30 ml) vegetable oil, divided; ¼ cup (40 g) chopped onions; 2 tablespoons (20 g) minced garlic; 2 stalks lemongrass, smashed and chopped; 1 Thai chili, finely chopped; 3 tablespoons (45 ml) fish sauce; 2 tablespoons (38 g) oyster sauce; 1 tablespoon (12 g) palm sugar or brown sugar; 1 tablespoon (12 g) palm sugar or brown sugar; ¼ cup (60 ml) dry vermouth; 2 cups (473 ml) water; 1 large French-style baguette; 2 cups (448 g) coconut milk; ½ cup (20 g) roughly chopped fresh Thai basil leaves; 1 tablespoon (15 ml) lime juice; 1 tablespoon (1 g) chopped cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asian Smoke

By Andrew Ho , Andrew Samia and Sean Wen

Published 2026

About

New Orleans—the city that has stolen our hearts and taste buds! It’s been a culinary inspiration for us, and we’ve collaborated with some amazing chefs there (shout-out to Chef Amarys and Chef Jordan). In fact, our pitmaster, Andrew Samia, married his beautiful wife in New Orleans! Inspired by all this deliciousness, we’ve whipped up our own Thai-inspired version of New Orleans

Ingredients

Asia
Thailand
New Orleans
Fish course
Pescatarian

Ingredients

Method