Peanut Crusted Red Curry California Avocado Satay

HomeRecipesMeals & DishesAppetizersPeanut Crusted Red Curry California Avocado Satay

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Serves: 12

Ingredients
Instructions

2/5 cup Coconut Red Curry (recipe follows) 1 Fresh California Avocado*, sliced into 12 1/4 cup peanuts, finely chopped 2 tsp. coarsely chopped cilantro Coconut Red Curry (Yield 1 1/8 cup) 1 cup coconut milk 5 tsp. red curry paste 2 tsp. fish sauce 1 tsp. sugar 2 tsp. minced cilantro

Coconut Red Curry:

In a small mixing bowl, mix coconut milk, red curry paste, fish sauce, sugar and cilantro. Refrigerate.

Avocado Satay:

Skewer the Fresh California Avocado Slices lengthwise.
Gently coat the Fresh California Avocado slices in the Coconut Red Curry. Place on a very well oiled grill over high heat and grill to get a light char mark on one side.
Press the non-char marked side of the skewered Fresh California Avocado into the crushed peanuts.
Sprinkle with coarsely chopped cilantro.
Serve with additional Coconut Red Curry as a dipping sauce.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.