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
1 cup coconut milk
5 tsp. red curry paste
2 tsp. fish sauce
1 tsp. sugar
2 tsp. minced cilantro
In a small mixing bowl, mix coconut milk, red curry paste, fish sauce, sugar and cilantro. Refrigerate.
Skewer the fresh California Avocado slices lengthwise. Gently coat slices in Coconut Red Curry. Place on a very well-oiled grill over high heat and grill to get a light char mark on one side. Press the non-char marked side of the skewered avocado into crushed peanuts. Sprinkle with coarsely chopped cilantro. Serve with additional Coconut Red Curry as a dipping sauce.
* Large avocados (averaging about 8 oz.) are recommended for this recipe. If using larger or smaller size avocados, adjust quantity accordingly.