I want you to think the most creamy, comforting dish you could possibly eat and then multiply that by like 100. This is like an explosion in your mouth. I might be a bit biased because I love avocado. Its one of those staples I keep on hand all the time.
I had never actually had avocado curry before, but I kept hearing about this restaurant in Seattle called Araya’s that serves it, and I had to try making it myself since I never get to Seattle to eat. If you’ve never made a curry before, don’t worry. Making one is really easy these days with all the pre-made curry pastes out there. My favorite brand is Thai Kitchen.
And for anyone thinking, “OMG that is a lot of fat in a dish!” remember that FAT does NOT make you fat. The fat in coconut milk and avocado is all good fat, and it will actually help you to lose weight. This dish is very healthy, full of slightly cooked veggies and served with brown rice. I omitted the tofu that would usually be served in this dish because I forgot to buy it, but if you want to include it, you want to use firm tofu, cube it and steam it before adding it to the curry.
Thai Avocado Curry
For the Curry:
- 1 can coconut milk
- 1 small avocado
- juice of 1 lime
- 3 tbsp liquid amino acids (or soy sauce)
- 3 tbsp green curry paste
- 1 celery stalk, very thinly sliced
- 1 red pepper, cubed
- 1 zucchini, cubed
- 1/2 cup green beans (I used frozen)
- 1 small avocado, cubed
- Basil, julienned
In a blender, add all the curry ingredients and blend until smooth. Transfer it to a wok and bring it to a boil. Lower the heat and add the vegetables, cover and simmer for 10 minutes. You don’t want the vegetables to be limp and over cooked, Thai dishes are fresh and crisp so always keep the timing in mind when its time to cook the veggies.
Garnish with basil, and serve with a bowl of brown jasmine rice.