Peanut Crusted Red Curry California Avocado Satay

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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Coconut Red Curry:

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

Avocado Satay:

  1. Skewer the Fresh California Avocado Slices lengthwise.
  2. 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.
  3. Press the non-char marked side of the skewered Fresh California Avocado into the crushed peanuts.
  4. Sprinkle with coarsely chopped cilantro.
  5. 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.

Robert Danhi

Chef Robert Danhi,Chef Danhi & Co.

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