Thai Green Curry Guacamole

yupitsvegan.com

Jaz

subheading: 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

3 to 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)

subheading: 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)

Directions at yupitsvegan.com

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