Avocado Curry recipe
All Recipes World Cuisine Recipes Asian ThaiIngredients
- 1 (14 ounce) can coconut milk ½ large avocado - peeled, pitted, and diced ½ cup water, or as needed 3 tablespoons seasoning sauce (such as Golden Mountain®) 2 tablespoons green curry paste, or more to taste ½ lime, juiced 2 cups green beans 8 ounces tempeh, cubed 1 carrot, cut into matchstick-size pieces ½ large avocado - peeled, pitted, and diced 1 zucchini, cubed 1 cup basil leaves
Nutrition Info
- 463.7 caloriescarbohydrate: 24.3 gcholesterol: : -fat: 42 gfiber: 9.1 gprotein: 19.4 gsaturatedFat: 21.6 gservingSize: -sodium: 865.3 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Avocado Curry
Directions
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Blend coconut milk, 1/2 avocado, 1/2 cup water, seasoning sauce, curry paste, and lime juice in a blender until smooth, adding more water if curry is too thick. Pour curry into a large saucepan and bring to a boil.
Stir green beans, tempeh, and carrot into curry, reduce heat to medium. Cover saucepan and cook until beans and carrots are soft, about 15 minutes. Remove cover and add remaining 1/2 avocado, zucchini, and basil, cook and stir until basil is wilted, about 2 minutes more.