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.