Alina's Avocado Curry

I'm excited to announce that this post is our 50th, and a delicious one at that! 

My inspiration from this recipe comes from a recent visit to our favorite take-out Thai restaurant, Curry In a Box. I had their avocado curry and was pleasantly surprised. Instantly I knew that it was time to start searching for my own recipe so that I could make this again, and again, and again, and... You get the idea.

I found a great recipe from the Our Veggie Kitchen blog, which I only altered a little. The result was a creamy, delicious curry. Yum!!
Gather your ingredients:
Total time: about 1 hour. Makes 4 servings.
  • 2 small avocados
  • 14 oz coconut milk
  • 1/2 cup water
  • 2-3 Tbs green curry paste (3 is quite warm)
  • 3 Tbs soy sauce
  • 2 cups green beans
  • Several carrots, cut into batons
  • 1 zucchini, cubed
  • 1 cup good sized basil leaves (optional)
  • Enough rice for four servings
 You'll need to prepare the rice, so take into account the cook time on your rice and start it at the appropriate time so that it will be done when the curry is done.

To make the curry sauce, combine one of the avocados, the coconut milk, the water, and the curry paste in a blender. Blend until smooth. Pour into a sauce pan and bring it to a boil. Stir it occasionally, as needed.
Let's add some sustenance to that sauce! Add the green beans and carrots and reduce the heat to a simmer. Cover it and let it cook for 15 minutes.
You want the veggies to get nice and soft. Stir in the zucchini, the other avocado (sliced), and basil. Cook for another 5 minutes.
Let it sit for a few minutes before serving.

Serve it over the rice. Nom, nom, nom.

 Adam's taste rating: 4 ladles
Alina's taste rating: 4 ladles
Healthy rating: 4 ladles
Ease of prep rating: 4 ladles
Overall average: 4 ladles


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