Broccolini in the Style of Thai Satay

Arrange broccolini in an aluminum foil drip pan or baking dish just large enough to hold it.

Heat oil in a saucepan over medium. Dip a shallot into oil; when temperature is right (350°F on a frying thermometer), bubbles will dance around it. Add remaining shallots and fry until golden-brown and crisp, 2–3 minutes, stirring with a slotted spoon. Work in batches as needed so as not to crowd the pan. Transfer fried shallots to a paper-towel-lined plate to drain. Let fried shallots cool to room temperature. Pour half the shallot oil into a small heatproof bowl and set aside for basting broccolini.

Add garlic, ginger, and half the cilantro to shallot oil remaining in the saucepan; fry until fragrant and golden, about 2 minutes. Stir in curry paste and fry 1 minute. Stir in coconut milk, fish sauce, lime zest, lime juice, brown sugar, and pepper to taste. Gently simmer coconut mixture until richly flavored, about 2 minutes, whisking well to blend the ingredients.

Whisk in peanut butter and ¼ cup vegetable broth. Gently simmer peanut sauce until thick and richly flavored, about 3 minutes, whisking well. It should be thick, but pourable. If too thick, add more broth. Season peanut sauce with salt and pepper to taste. Keep sauce warm while you grill broccolini.

Prepare grill for direct grilling and heat to medium-high. Brush or scrape grill grate clean and oil it well.

Brush broccolini on all sides with reserved shallot oil and season with salt and pepper. Arrange broccolini on grate and grill until browned, crisp on the outside, and fork tender, 3–5 minutes per side, turning often with tongs. Baste broccolini with shallot oil as it grills.

Arrange broccolini on a platter. Spoon warm peanut sauce over it. Sprinkle fried shallots, peanuts, and remaining cilantro on top. (Yes, it’s permissible — even advisable — to eat the broccolini with your fingers.)