Thai Green Avocado Curry
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!
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 Facts
Calories 499kcal (25%)
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