Peanut Crusted Red Curry California Avocado Satay

Serves: 12


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit