Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Thai Green Avocado Curry
Print Recipe
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!
Course
Main Course
Cuisine
Thai
Prep Time
9
minutes
mins
Cook Time
20
minutes
mins
Total Time
29
minutes
mins
Servings
4
people
Calories
499
Author
Whitney Bond
Ingredients
Avocado Curry
14
oz
can coconut milk
2
small avocados
peeled & seeds removed
4
tbsp
green curry paste
make sure the curry paste used does not contain shrimp if vegan – the one I linked to & 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 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
Instructions
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, prepare white or brown rice, quinoa or rice noodles to serve with the curry.
Nutrition
Calories:
499
kcal