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| Prep Time | 10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
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Ingredients
- 1/2 large avocado (or 1 small)
- 14 ounces coconut milk
- 1/2 cup water or vegetable, chicken, or fish stock
- 1-3 tablespoons green curry paste to taste
- 2 tablespoons tamari
- 2 teaspoons fish sauce
- 1 teaspoon palm sugar
- 2 cups green beans
- 1 carrot cut into batons
- 8 ounces tempeh cubed
- 1 zucchini halved lengthwise and sliced
- 1 cup basil
- 1/2 large avocado (or another small one), cut into bite size chunks
- 1/2 a lime juiced
Ingredients
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Instructions
- Combine the avocado, coconut milk, water or stock, curry paste, tamari, fish sauce, and palm sugar in a blender and blend until smooth. If it seems too thick, add a little more water/ stock.
- Pour curry into a large sauce pan, and slowly bring to a boil, stirring occasionally. Once boiling, reduce heat to simmer and add green beans and carrots.
- Meanwhile, heat a wok or fry pan over medium-high and add the oil. Add the tempeh and stir-fry until golden brown. When done, add tempeh to the curry broth.
- Add zucchini and basil to the curry and simmer until the basil is just wilted. Add the other 1/2 avocado, and lime juice. Serve immediately.
Recipe Notes
Recipe adapted from http://www.ourveggiekitchen.com/2010/08/avocado-curry.html, retrieved Feb 2012.