This Thai green curry guacamole is the ultimate fusion dip. While still keeping its guacamole identity, it’s full of bright Thai-inspired flavors that make it a unique twist on guac.
I keep a Google Doc full of recipe ideas and add to it from my phone or computer whenever one pops into my head. When it reached 6 pages long I attempted to organize it into categories. Then, I stopped following the categories and started indiscriminately listing things again. I now have an approximately 13-page document, 6 pages of which is organized into categories, the rest not organized in any way. Some of them have links to other recipes that inspired me, or notes jotted down about a similar thing I made in the past. I even have ideas for Vegan MoFo themes in there (I last participated in Vegan MoFo in 2014).
There are a few items that have been on that list for at LEAST two years, waiting to be made, and Thai green curry guacamole is one of them. I feel like many weeks when I meal plan it has been my second backup recipe, but never quite made it onto the final list. Thankfully, this year’s impending Cinco de Mayo was the push I needed to finally make it and good heavens, I’m glad that I did. This Asian fusion guac is good anywhere you’d use other guacamole: with tortilla chips, with tacos, you name it.
I mean, Thai green curry guacamole is the perfect pairing! Bright, herby, floral flavors from curry paste, cilantro, scallion, and ginger are the ideal counterpoint to fresh creamy avocado. I added some finely-chopped quickled (quick+pickled) carrots to mine, too. Originally that idea was solely for the purpose of adding some more color for the photos. However, it ended up being an exceedingly tasty addition to the guac, so I’ve included that recipe in case you have a few extra minutes and want to make it. As per usual with superfluous garnishes, it makes more quickled carrots than you’ll actually need.
Side note: I mentioned when I posted about gluten-free walnut brownies that I struggle with chocolate photos. Apparently guacamole is also a photography shortcoming of mine. It took three separate photo sessions for me to get these pictures! I hope it’s worth the wait 🙂
- 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
- 3-4 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)
- 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)
- 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,0 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.
- 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.
Give this Thai green curry guacamole a try for your Cinco de Mayo celebration (or any celebration!) and let me know what you think. P.S. I love it when readers tag me on Instagram (@yupitsvegan) with pictures of their creations and I try to reply to all of them. I’ve been active on Instagram lately, posting recipe sneak peeks/outtakes and other food pictures that will never make it to the blog at all!