Thai Green Curry Guacamole

Serves: 5-8 servings

INGREDIENTS
For the Thai green curry guacamole:
½ tablespoon neutral oil (I used avocado oil)
1 and ½ tablespoons Thai green curry paste (check the label – some brands contain fish)
1 teaspoon minced ginger
1 clove garlic, minced
1 teaspoon soy sauce (omit for paleo/soy-free)
6 tablespoons freshly-squeezed lime juice
½ tablespoon rice vinegar (sub with more lime juice for paleo)
2 ripe avocados
½ shallot, minced
½ jalapeno or 1 small Thai chili, finely chopped
¼ cup chopped fresh cilantro leaves Coupons
3-4 scallions, green and white parts, finely chopped
pinch ground coriander seed (optional)
salt and pepper, plus more lime juice, to taste
pickled carrots, for serving (optional; see recipe below)

For the quick-pickled carrots:
3 carrots, peeled and thinly sliced (I used rainbow carrots)
½ cup rice vinegar
½ cup water
2 tablespoons coconut sugar or maple syrup
½ teaspoon salt (or less if your rice vinegar is already seasoned)

INSTRUCTIONS

For the Thai green curry guacamole:
In a small saucepan, heat the oil until shimmering. Add the Thai green curry paste and minced ginger and garlic, and use a spatula to stir as best you can. Cook for about 2-3 minutes, continuing to stir – or until curry paste is fragrant and ginger and garlic are slightly softened. Let cool.

Once the curry paste mixture is cooled, mix it together with the soy sauce, lime juice, and rice vinegar (this is to ensure that the curry paste gets distributed evenly throughout the rest of the guacamole).

Mash the avocado well and add to a mixing bowl. Stir in the curry paste and lime juice mixture, shallot, jalapeno, cilantro, scallions, and coriander if using.

Season with salt and pepper to taste, and top with a handful of chopped pickled carrots if using. You’ll likely need plenty of salt to cut through the richness of the avocado. If not using the pickled carrots, you may also need another hit of acid (either lime juice or rice vinegar). Guacamole is a great exercise in seasoning skills! Best served immediately, at room temperature. Store leftovers in the refrigerator for up to 2 days by taking a sheet of plastic wrap and pressing it directly onto the surface of the guacamole to cover.

For the quick-pickled carrots:
Stir the rice vinegar, water, sugar, and salt together in a small saucepan. Bring the mixture to a boil, then turn off the heat and stir in the sliced carrots. Let sit for at least 15 minutes, stirring occasionally. Preferably cool for an hour or so before chopping some of the carrots to serve with the guacamole.

NOTES
Plan ahead by an hour or so if making the pickled carrots, so that they can cool before using; and for best results, also give yourself time to allow the curry paste mixture to cool for 5-10 minutes.

From yupitsvegan.com