Avocado adds an extra rich, creamy flavor and texture to this Thai green curry sauce — perfect for simmering with vegetables in this vegan avocado curry.
We’re just about to move into our new house and I’m so excited about all the changes. If you enjoy behind-the-scenes updates, I often share progress and photos on my social channels. One thing I love about the new neighborhood is a large Asian market nearby — I visited recently and picked up both red and green curry pastes to experiment with at home.
I used red curry paste for a slow-cooker peanut noodle dish and saved the green curry paste to create this avocado-forward green curry. If you don’t have a specialty Asian market nearby, you can usually find green curry paste in the international aisle of most grocery stores. When choosing a paste for a vegan version, check the label to make sure it contains no shrimp or fish products.
I’ve enjoyed avocado added to green curry at restaurants, where it’s often served in chunks. For this recipe I chose to puree the avocado into the sauce so it becomes part of the silky base — it gives a rich, creamy mouthfeel and highlights the avocado flavor while keeping the dish dairy-free and vegan.
I simmered a variety of fresh vegetables in the avocado-green-curry sauce and served it over rice for a wholesome, gluten-free and vegan meal. This recipe yields a thick, satisfying sauce that’s ideal for Meatless Monday or anytime you want something comforting and nutritious.
Thai Green Avocado Curry
Summary: Avocado brings a creamy richness to a classic Thai green curry base. This vegan-friendly curry is simmered with fresh vegetables and served over rice, quinoa, or rice noodles for a satisfying, flavorful meal.
Servings & Time
- Servings: 4
- Prep Time: 9 minutes
- Cook Time: 20–30 minutes
- Total Time: ~30–40 minutes
Ingredients
- 1 (14 oz) can coconut milk
- 2 small avocados, peeled and pitted
- 4 tbsp green curry paste (ensure it’s vegan if you need a vegan curry)
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro
- 1 tbsp avocado or olive oil
- 1 tsp serrano or red Thai chili, minced (optional, for heat)
- 2 tbsp onion, minced
- 4 cloves garlic, minced
- 2 tsp fresh ginger, peeled and grated
- 4 cups mixed vegetables, such as:
- 2 cups bell pepper, sliced
- 1/2 cup eggplant, large dice
- 1/2 cup carrots, large dice
- 1 cup onion, large dice
- To serve: white or brown rice, quinoa or rice noodles
Instructions
- Add the coconut milk, avocados, green curry paste, soy sauce, lime juice, and cilantro to a blender or food processor. Puree until completely smooth, then set the sauce aside.
- In a large skillet or Dutch oven, heat the avocado or olive oil over medium-high heat.
- Once the oil is hot, add the minced serrano or Thai chili (if using), minced onion, garlic, and grated ginger. Sauté for about 1 minute, stirring constantly so the aromatics release their fragrance without burning.
- Pour the blended avocado–coconut mixture into the skillet and bring it to a gentle boil.
- Add the prepared vegetables, stir to coat them with the sauce, then reduce the heat to low. Cover and simmer for 20–30 minutes, or until the vegetables are tender and the flavors have melded.
- While the curry simmers, prepare rice, quinoa, or rice noodles according to package directions.
- Serve the curry over your chosen grain or noodles, garnished with extra cilantro, lime wedges, or sliced chilies if desired.
Notes and Tips
- Vegetable options are flexible: you can add broccoli, snap peas, zucchini, or mushrooms depending on season and preference.
- For extra protein, toss in tofu, tempeh, or cooked chickpeas during the last 10 minutes of simmering.
- If you prefer a thinner sauce, add a splash of vegetable broth or more coconut milk while simmering.
- This curry reheats well and makes excellent meal-prep lunches; refrigerate up to 3–4 days or freeze portions for longer storage.
- Adjust heat by increasing or omitting the fresh chili and by choosing milder or hotter curry paste varieties.
Nutrition
Approximate nutrition per serving: 499 kcal. Nutrition will vary with specific ingredient brands and portion sizes.
This creamy Thai green avocado curry is comfort food that also feels light and fresh. It’s an easy, flavorful option for weeknights, ideal for feeding a family or for meal prep. If you try it, consider adjusting the vegetable mix or spice level to make it your own.