Thai guacamole uses ripe avocados, but trades out the traditional Tex-Mex add-ins for savory and spicy Thai ingredients. It’s a nice change on a classic!
1) Minced garlic and ginger and add to a bowl. Mince 1-2 bird chilis including seeds (2 will be pretty spicy). Add to the bowl with lime juice. Add coriander and sesame oil.
2) Cut avocados in half, remove seeds, and roughly dice avocados. Scoop the avocado meat into the bowl. Use a potato masher to roughly mash in the avocados. Some chunks are good!
3) Finally, stir in minced scallions (greens and whites) and cilantro. Season guacamole with salt and pepper and sprinkle with sesame seeds.
If you make the guac in advance, cover it with plastic wrap so it is touching the surface of the guac to prevent browning and store in the fridge.