Thai avocado dip
- First up the paste, now ideally you should make this in a pestle and mortar for the authentic texture but you can save some elbow grease by using a food processor.
- First peel off the outside layer of the lemongrass and chop it roughly, fold the lime leaves in half down the central spine and holding the stem end pull up towards the top of the leaf to remove the central spine which is tough and fibrous. Chop the rest of the leaf roughly. Crush those in the pestle or blend, now throw in the peeled garlic, the washed and chopped ginger (for pastes I just wash and don't bother to peel it) once all that is a slick but still textured puree, add the chillies, spring onions chopped, crush or bled for a while then add the herbs, use the stalks from the coriander and basil as the flavour in there packs a punch, but ditch the mint stalks, they're woody.
- Remove from the mortar or processor and place in a bowl, squeeze in the juice from the lime and two tablespoons of fish sauce. Stir and you’re good to go.
- Crush up two avocados with a fork, toss in some lime juice to prevent browning, add in two tablespoons of mayonnaise and one to two tablespoons of the curry paste to taste.
Try pairing this dish with an unoaked Chardonnay.
Serve with nachos or toasted pitta.
Also tastes great with leftover roast chicken in a salad.
Use leftover paste to make a curry! Just add chicken, prawns or vegetables and coconut milk to some of the paste and a super tasty, simple supper is yours!
Use leftover paste to make Thai roast chicken.
Use leftover paste to make Thai parsnip soup.