Asian Recipes
Okay, #1, if you ever get a chance to go to Thailand, go. If not for the opportunity to ride elephants or to take a fast-paced tuk tuk ride to a market, then go for the food (actually go for the beaches too!). I absolutely loved exploring this thriving country, meeting locals who sell baked goods out of their home and relaxing in the pristine and clear water. But the best part was the food – and being able to share it all with E.
We ate all the fresh fruit we could, including lychees, the sweetest mango I’ve ever tried and the queen of all Thai fruit, mangosteen. We attempted to eat all the street food, but there was just too much! Our faves included a bean mixture wrapped in a bamboo leaf, basic (yet amazing) stir fried pork and grilled bananas. However, the inspiration for Thai Guacamole came from a salad-based appetizer, enjoyed at Benz’s on the island of Koh Kood.
PS We even tried Durian, but man, that shit is weird!
Thai Guacamole blends ginger, shallots and coconut with creamy avocado.
Thai cuisine is bold and far from boring, with spicy and earthy notes that are always balanced. Wanting the ingredients to stand out, I chose spicy ginger, sweet shallots and toasted coconut so that you’d taste a guacamole that you’d never tasted before.
Similar to Traditional Guacamole, if you decide to make the guac in a bowl, simply prep ingredients and smash/mix. If you make it in the skin, like Guacamole Skins, it can all be done in the avocado. Both recipes come together like this:
Toast coconut.
Shred ginger.
Chop shallots (along with garlic and sweet red pepper).
Juice lime.
Add all ingredients with smashed avocado & serve.
Feel free to make in bulk because you won’t be able to stop eating it!
The Jolly Hostess twist this week comes with love from Thailand. Serve with Cranberry Ginger Vod and toast your next adventure.
Thai Guacamole takes Thailand's most intense, yet balanced, ingredients and creates a new, flavorful guac for summer dipping.
Prep Time 15 minutes
Cook Time 0 minutes
INGREDIENTS
- 2 avocados peeled, halved, cut in cubes and smashed
- 1 1/2 tbsp lime juice
- 2 tbsp ginger grated
- 2 tbsp sweet red chili pepper (if you can't find the sweet ones, mini sweet peppers will work too)diced, reserving a tsp for topping and one slice for a bowl, four slices for the skin
- 1 small garlic clove minced
- 1 tbsp shallot minced
- 2 tbsp coconut flakes toasted, reserving a tsp for topping
- 1 lime cut in one slice for bowl, cut in four slices for in the skin
INSTRUCTIONS
- Place coconut flakes in a small skillet, set to medium heat and cook for 2-3 minutes, stirring frequently.
- Prep all ingredients. If making a bowl, add all ingredients to smashed avocados and mix until fully blended. Top with a lime slice, diced and one slice sweet red chili pepper and toasted coconut.
- If making in the skins, start with one half of an avocado, use a spoon and scoop the avocado so free from all edges. Press down so it is fully smushed (little messy!). Use a fork to fluff and mix, similar to a baked potato. Repeat with other halves.
- Add all ingredients and mix until fully blended. Top each half with a lime slice, diced and one slice sweet red chili pepper and toasted coconut.
- Serve immediately with tortilla chips or plantain chips for gluten free/whole30.
This recipe and image sources are referred in website: Thejollyhostess.com. Thanks so much!
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