Avocado Skewers with Coconut Red Curry Sauce
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Credit: Clemson University’s Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, July 2012
One 13.5 ounce can of lite coconut milk
2 tablespoons red curry paste
1 tablespoon hoisin sauce
2 teaspoons fish sauce
2 teaspoons fresh lime juice
1½ teaspoons cornstarch
3 avocados, cut into 1-inch chunks
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1-inch chunks
1 sweet onion, cut into 1-inch chunks
Wooden skewers, soaked for 30 minutes
Preheat grill pan coated with oil over high heat. In a small mixing bowl, mix coconut milk, curry paste, hoisin sauce, fish sauce and lime juice. Place in a small sauce pan over medium heat. Add cornstarch and stir until slightly thickened. Remove from heat. Thread each avocado, pineapple, bell pepper and onion onto a skewer. Gently coat each skewer in the coconut red curry sauce. Place skewers on grill pan and grill to get a light char mark on each side. Coat skewers with sauce, again, and serve with remaining sauce.
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