Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

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.

Recipe Summary test

10 mins
17 mins
27 mins
4 servings


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


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.

  • 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; carbohydrates 24.3g; fat 42g; sodium 865.3mg. Full Nutrition