From: Chef Robert Danhi, Chef Danhi & Co., Los Angeles, CA. Yield: 12 pieces. ⅜ cup Coconut Red Curry (recipe follows) 1 fresh California Avocado*, sliced into 12 slices ¼ cup peanuts, finely chopped 2 tsp. coarsely chopped cilantro Coconut Red Curry (Yields 1 ⅛ cups): 1 cup coconut milk 5 tsp. red curry paste 2 tsp. fish sauce 1 tsp. sugar 2 tsp. minced cilantro For Coconut Red Curry: In a small mixing bowl, mix coconut milk, red curry paste, fish sauce, ...

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