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, sugar and cilantro. Refrigerate.

For Avocado Satay:

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.