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PEANUT CRUSTED RED CURRY CALIFORNIA AVOCADO SATAY

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Peanut Crusted Red Curry California Avocado Satay

Author: Chef Robert Danhi, Chef Danhi & Co.

Recipe Provided By

Ingredients

  • 0.375 ⅜ cup
    Coconut Red Curry (recipe follows)
  • 1.000 1
    Fresh California Avocado*, sliced into 12
  • 0.250 ¼ cup
    peanuts, finely chopped
  • 2.000 2 tsp.
    coarsely chopped cilantro
  • 0.000

    Coconut Red Curry (Yield 1 1/8 cup)

  • 1.000 1 cup
    coconut milk
  • 5.000 5 tsp.
    red curry paste
  • 2.000 2 tsp.
    fish sauce
  • 1.000 1 tsp.
    sugar
  • 2.000 2 tsp.
    minced cilantro

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Instructions

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.

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

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Comments

  • Thank you!

    Thank you, we've removed the recipe from the vegetarian category.

    Submitted By California Avocado Commission - Feb 11, 2011

  • Not vegetarian

    I searched for vegetarian recipes and thought this sounded great, but then I saw that fish sauce is one of the ingredients. This recipe should not be tagged as vegetarian. thx

    Submitted By Mauna - Feb 10, 2011

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