Cooked - The Best Avocado Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

The Best Avocado Curry

6.0

2 tbsp organic, extra virgin coconut oil

1 ½ pounds organic boneless, skinless chicken thighs, cut into cubes (about 6-8 chicken thighs)

1 onion, diced

4-6 tbsp green curry paste (I like it on the heavy side for more flavor)

1 tbsp minced fresh ginger

1 tbsp minced garlic

1 tsp sea salt

2 red bell peppers, thinly sliced

4 large carrots, peeled and thinly sliced into rounds

1 head of broccoli, chopped into florets

2 cans full-fat coconut milk (I prefer this guar-gum free brand)

¼ cup coconut aminos

2 tbsp fish sauce

¼ cup fresh lime juice (or approximately the juice of 2-3 limes)

2 avocados, pitted, peeled and sliced into chunks

Fresh cilantro for topping

Optional coconut yogurt for topping

Optional brown rice or cauliflower rice for serving

Heat a large stove-top pot over medium high heat. Add coconut oil and let melt, then add cubed chicken thighs and sea salt and cook for 5-10 minutes, or until chicken is mostly browned.
Add diced onion, garlic and ginger and cook another 3-5 minutes, until onion is translucent and spices are fragrant.
Add in the rest of your vegetables (broccoli, bell pepper, carrots, etc.) and cook another 2-3 minutes.
Add green curry paste and stir until well combined. Then add the coconut milk, coconut aminos, fish sauce and lime juice. Stir until well combined, bring to a boil, then reduce to simmer for 10-15 minutes, until veggies are soft and chicken is completely cooked through.
Remove from heat and let cool a few minutes, then stir in avocado chunks.
Serve in big bowls with either cauliflower or brown rice. Top with cilantro, optional coconut yogurt and serve with fresh lime.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created this week

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