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30-Minute Thai Green Curry with Avocado

Vegan Thai Curry with avocado is incredibly flavorful and will step up your curry game!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 to 4 Servings
Calories: 631 kcal
Course: Main Course
Cuisine: American

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

Instructions

Roast the Chickpeas:
    Cup of Yum
  1. 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:
  1. 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).
  2. 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.
  3. 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.
  4. Add the sliced avocado to the curry and gently stir to combine. Cook just until avocado is heated through.
  5. 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

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

% 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.