Bangkok Guacamole

Bangkok Guacamole

4 ripe avocados from Mexico, halved, seeded and peeled
1 1/2 tablespoons lime juice
1 1/2 tablespoons coconut milk
1/2 medium red onion, diced
1 clove garlic, finely minced
1 teaspoon freshly grated ginger
1 birds-eye chile, stem removed and seeds removed, finely chopped
1/8 teaspoon very finely chopped kaffir lime leaf (optional)
Large pinch ground cumin
Small pinch ground turmeric
1/2 cup chopped roasted, salted peanuts
1 tablespoon finely chopped fresh mint leaves
Kosher salt
Freshly ground black pepper
2 tablespoons sweetened, shredded coconut, toasted

In a large mixing bowl, combine avocados, lime juice, coconut milk, onion, garlic, ginger, chile, kaffir lime leaf (optional), cumin, and turmeric. Mash with a potato masher or the back of a fork. Stir in peanuts and mint leaves. Mix well. Season, to taste, with salt and pepper. Sprinkle with toasted coconut.

Makes 1 batch guacamole