Photo by Chelsea Kyle
Thai spicing brings new flavor to an avocado classic. Add more color by serving this in a large leaf of red cabbage.
Recipe information
Yield
Makes about 1 3/4 cups
Ingredients
2 ripe avocados, peeled, pitted
3 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 tablespoon chopped seeded jalapeño or serrano chili
2 teaspoons minced garlic
1 teaspoon curry powder
Peanut oil
1 12-ounce package wonton wrappers
1 cup diced peeled seeded cucumber
1/4 cup chopped fresh cilantro
Preparation
Step 1
Place first 6 ingredients in large bowl. Mash with fork to coarse puree. Press plastic wrap onto surface and chill.
Step 2
Pour oil into heavy saucepan to depth of 3 inches and heat to 375°F Cut wonton wrappers diagonally in half, forming triangles. Working in batches, fry wontons until crisp, about 30 seconds per side. Using slotted spoon, transfer to paper towels and sprinkle with salt. (Guacamole and wontons can be made 4 hours ahead. Cool wontons, then store in airtight bag.)
Step 3
Mix cucumber and cilantro into guacamole. Season to taste with salt and pepper. Serve with wonton chips.
