30-Minute Thai Green Curry with Avocado
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
3 to 4 Servings
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Calories
631 kcal
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Course
Main Course
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Cuisine
American
30-Minute Thai Green Curry with Avocado
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Vegan Thai Curry with avocado is incredibly flavorful and will step up your curry game!
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Ingredients
- 1 cup uncooked brown rice
- 1 14- ounce can full-fat coconut milk
- 2 teaspoons fresh ginger peeled and grated
- 4 tablespoons green curry paste see note*
- 1 medium crown broccoli chopped into florets
- 1 large carrot peeled and chopped
- 1 red bell pepper cored and chopped
- 1 California avocado sliced
Roasted Chickpeas
- 1 14- ounce can chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
For Serving:
- 1 lime cut into wedges
- 1 fresno chili sliced
- 1/4 cup fresh basil chopped
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Instructions
Roast the Chickpeas:
- Preheat the oven to 450 degrees F and spread the chickpeas on a baking sheet. Drizzle with olive oil, chili powder, garlic powder, and sea salt. Toss everything using your hands to ensure the chickpeas are well coated. Roast 30 minutes, or until golden-brown and crispy. Note: you can also skip the roasting process and simply add the chickpeas to the curry at the end of the cooking process to save time.
Prepare the Curry:
- Prepare the rice according to package instructions (note: to speed up the rice cooking process, either choose a rice that cooks quickly, such as white rice, or use a rice cooker).
- Add 1/4 cup of the coconut milk to a large skillet and heat to medium-high. Add the ginger and curry paste and stir until well-combined. Cook 2 minutes, until ingredients are very fragrant.
- Add the chopped broccoli, carrot, bell pepper, and the remaining coconut milk, and stir everything together. Cover and cook 5 to 8 minutes, or until vegetables have reached desired doneness.
- Add the sliced avocado to the curry and gently stir to combine. Cook just until avocado is heated through.
- Serve the green curry with cooked rice, and lime wedges. Garnish with chopped fresno chili (skip for mild curry) and fresh basil.
Notes
- *Use homemade green curry paste or store-bought green curry paste.
- store-bought green curry paste
Nutrition Information
Show Details
Serving
1of 3
Calories
631kcal
(32%)
Carbohydrates
67g
(22%)
Protein
10g
(20%)
Fat
33g
(51%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 3to 4 Servings
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Serving | 1of 3 | |
| Calories | 631kcal | 32% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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