The first thing I do when I visit my favorite Thai restaurant is ponder the specials board. On my one of my recent visits, they had avocado curry. I had never thought of mixing a decadent coconut curry with a delicious avocado. After all, delicious fat plus more delicious fat is always a win. So I ordered it, made mental notes along the way and whipped up a batch the very next day. One tweaking batch later, and I've arrived at this. Serve over rice or noodles.

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Recipe Summary

prep:
10 mins
cook:
17 mins
total:
27 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Curry:
Stir Fry:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Substitute 2 small avocados for the 1 large avocado, if desired.

I use Golden Mountain(R) Thai seasoning sauce for this recipe.

I've tried this with Thai basil but it is best with a large-leafed Genovese or other sweet basil.

Nutrition Facts

464 calories; protein 19.4g 39% DV; carbohydrates 24.3g 8% DV; fat 42g 65% DV; cholesterolmg; sodium 865.3mg 35% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
08/06/2018
We made this recipe three times before "perfecting" it to our liking. We substituted 2 tbsp of reduced sodium soy sauce for the Green Mountain seasoning and cut the curry paste in half. We then expanded the stir-fry to include beef zucchini baby corn red peppers and water chestnuts. Now we are arguing over which of us gets to have the leftovers for lunch.:o) Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/03/2016
Very good! I've been looking for a recipe to mock a Thai Avocado Curry we have in San Diego at a Thai restaurant since we moved to Jacksonville and this is close to it. I used chicken. Next time I'll double the amount of sauce though sauce is the best part of curry! Atop of jasmine rice - YUM. Thank you for the recipe! Read More
(1)
Rating: 4 stars
08/06/2018
We made this recipe three times before "perfecting" it to our liking. We substituted 2 tbsp of reduced sodium soy sauce for the Green Mountain seasoning and cut the curry paste in half. We then expanded the stir-fry to include beef zucchini baby corn red peppers and water chestnuts. Now we are arguing over which of us gets to have the leftovers for lunch.:o) Read More
(1)