Peanut Crusted Red Curry California Avocado Satay

Peanut Crusted Red Curry California Avocado Satay

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

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