Avocado adds an extra rich, creamy flavor and texture to this Thai Green Curry Sauce, perfect for simmering with veggies in this Vegan Avocado Curry Recipe!
This post contains Amazon affiliate links to some of my favorite products that I used to make this recipe!
We’re on the brink of moving into our new house (OMG SO EXCITED!) and if you want to catch a behind-the-scenes look at our fixer upper, check out my Instagram story, I’m always updating it with the latest changes on the house!
One of the things that excites me so much about the new neighborhood we’ll be living in is that there’s a brand new Asian market just about 2 miles away and it’s huge! I decided to stop by a couple of weeks ago before heading over to the new house for a meeting with our contractor and pick up some red and green curry paste.
I used the red curry paste in this recipe for Slow Cooker Thai Peanut Chicken Noodles (seriously, so good!) and the green curry paste in this recipe for Avocado Curry!
Don’t worry though, if you don’t have an Asian market near you, you can still find red and green curry paste in the Asian section of your local grocery store, or you can order the same Green Currry Paste that I found at my local Asian market on Amazon.
I’ve tried avocado curry at a local Thai restaurant that had big chunks of avocado in the green curry sauce, but I wanted to try pureeing the avocado right into the sauce to give it an extra creamy texture and add that rich, avocado flavor to the green curry sauce.
I simmered some fresh veggies in the avocado curry, then served it over rice for a healthy, gluten-free and vegan meal!
For those that love a thick, creamy sauce, you’re going to fall for this avocado curry recipe!
- 14 oz can coconut milk
- 2 small avocados (peeled & seeds removed)
- 4 tbsp Green Currry Paste (make sure the curry paste used does not contain shrimp if vegan – the one I linked to here & used in the recipe is vegan!)
- 2 tbsp soy sauce (Tamari for gluten-free)
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro
- 1 tbsp avocado or olive oil
- 1 tsp serrano or red thai chili (minced) – optional for added spice
- 2 tbsp onion (minced)
- 4 cloves garlic (minced)
- 2 tsp fresh ginger (peeled & grated)
- 4 cups vegetables
- 2 cups bell pepper (sliced)
- ½ cup eggplant (large dice)
- ½ cup carrots (large dice)
- 1 cup onions (large dice)
- Serve with white or brown rice, quinoa or rice noodles
Add the coconut milk, avocados, green curry paste, soy sauce, lime juice and cilantro to a blender or food processor and puree, set aside.
In a large skillet or dutch oven, heat the avocado oil over medium high heat. Once heated, add the serrano or red thai chili (if you want the extra spice!), onion, garlic and ginger, saute for 1 minute. Pour the mixture from the blender into the skillet. Bring to a boil, then add the vegetables. Cover reduce heat and simmer for 20-30 minutes, or until vegetables are tender.
While the vegetables are simmering in the avocado curry sauce, prepare white or brown rice, quinoa or rice noodles to serve with the curry.
Easy as that, you have a delicious meal for Meatless Monday or any night of the week!
This recipe is also great for meal prep, as it re-heats very well! I ate it for lunch the next two days after I made it!
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