THE BEST VEGAN THAI CURRY

The Best Vegan Thai Curry image

Super simple and really, truly tastes like something one would get in a restaurant. Garnish with basil and serve with a bowl of brown jasmine rice.

Provided by Phil

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 (14 ounce) can coconut cream
2 small avocados, divided
1 lime, juiced
3 tablespoons soy sauce
1 teaspoon green curry paste
1 red bell pepper, cubed
1 zucchini, cubed
1 stalk celery, very thinly sliced
½ cup green beans

Steps:

Combine coconut cream, 1 avocado, lime juice, soy sauce, and green curry paste in a blender and process until smooth.
Transfer to a wok and bring to a boil. Reduce heat. Add red bell pepper, zucchini, celery, green beans, and remaining avocado to the wok with the sauce. Cover and simmer until vegetables are just tender and still crisp, about 10 minutes.

Nutrition Facts : Calories 518.7 calories, Carbohydrate 66.4 g, Fat 29.4 g, Fiber 8 g, Protein 5.1 g, SaturatedFat 17 g, Sodium 839.1 mg, Sugar 53.9 g