Super simple and really, truly tastes like something one would get in a restaurant. Garnish with basil and serve with a bowl of brown jasmine rice.

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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 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
Ingredient Checklist

Directions

Instructions Checklist
  • Combine coconut cream, 1 avocado, lime juice, soy sauce, and green curry paste in a blender and process until smooth.

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  • Transfer to a wok and bring to a boil. Reduce heat. Add red bell pepper, zucchini, celery, green beans, and remaining avocado to the wok with the sauce. Cover and simmer until vegetables are just tender and still crisp, about 10 minutes.

Nutrition Facts

519 calories; protein 5.1g; carbohydrates 66.4g; fat 29.4g; sodium 839.1mg. Full Nutrition
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