Thai Green Avocado Curry

Name: Thai Green Avocado Curry
Prep time: 9 min
Cook time: 20 min
Total time: 29 min
Yield: 4 people
Ingredients: 14 oz Can coconut milk; 2 small avocados; 4 tbsp green curry paste; 2 tbsp soy sauce; 1 tbsp fresh lime juice; ¼ cup fresh cilantro; 1 tbsp avocado oil; 1 tsp serrano or red thai chili; 2 tbsp onion; 4 cloves garlic; 2 tsp fresh ginger; 2 cups bell pepper; ½ cup eggplant; ½ cup carrots; 1 cup onions

User Reviews

4.7

51 reviews

Excellent

Prep Time
9 mins
Cook Time
9 mins
Total Time
29 mins
Servings
4 people
Calories
499 kcal
Course
Main Course
Cuisine
Thai

Thai Green Avocado Curry

Lukas Jenkins

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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!

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Ingredients

Servings

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

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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.