Avocado Curry Good Recipes

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Avocado Curry

"The first thing I do when I go to my favorite Thai eating place is ponder the specials board. On my one of my recent visits, that they had avocado curry. I had never idea of mixing a decadent coconut curry with a scrumptious avocado. After all, delicious fats plus extra delicious fat is constantly 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."

Ingredients :

Curry:
1 (14 ounce) can coconut milk
half of massive avocado - peeled, pitted, and diced
1/2 cup water, or as needed
three tablespoons seasoning sauce (along with Golden Mountain®)
2 tablespoons green curry paste, or extra to taste
half lime, juiced
Stir Fry:
2 cups green beans
8 ounces tempeh, cubed
1 carrot, cut into matchstick-size pieces
half of big avocado - peeled, pitted, and diced
1 zucchini, cubed
1 cup basil leaves

Instructions :

Prep : 10M	Cook : 4M	Ready in : 27M

Blend coconut milk, half of avocado, half cup water, seasoning sauce, curry paste, and lime juice in a blender until smooth, adding greater water if curry is too thick. Pour curry right into a massive saucepan and produce to a boil.
Stir inexperienced beans, tempeh, and carrot into curry; lessen warmth to medium. Cover saucepan and prepare dinner till beans and carrots are soft, approximately 15 mins. Remove cover and add ultimate half of avocado, zucchini, and basil; prepare dinner and stir till basil is wilted, approximately 2 minutes greater.

Notes :

Substitute 2 small avocados for the 1 big avocado, if favored.
I use Golden Mountain® Thai seasoning sauce for this recipe.
I've attempted this with Thai basil but it is quality with a massive-leafed Genovese or different candy basil.

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