California Avocado season has ended.

Peanut Crusted Red Curry California Avocado Satay

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Peanut Crusted Red Curry California Avocado Satay



Serves: 12

3/8 cup Coconut Red Curry (recipe follows)
1 Fresh California Avocado*, sliced into 12
1/4 cup peanuts, finely chopped
2 tsp. coarsely chopped cilantro
As needed 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

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.

About the author

Chef Robert Danhi, Chef Danhi & Co.


(4 Ratings)