The first thing I do when I visit my favorite Thai restaurant is ponder the specials board. On my one of my recent visits, they had avocado curry. I had never thought of mixing a decadent coconut curry with a delicious avocado. After all, delicious fat plus more delicious fat is always a win. So I ordered it, made mental notes along the way and whipped up a batch the very next day. One tweaking batch later, and I've arrived at this. I only wish the picture captured how absolutely delicious this is.







Avocado Curry

Curry:

1/2 large avocado (or 1 small)

14 oz coconut milk

1/2 cup water

2-3 Tbs Green Curry Paste (3 is quite warm)

3 Tbs golden mountain sauce (or soy sauce)

1/2 lime, juiced

Stir Fry:

8 oz tempeh, cubed

2 cups green beans

1 carrot, cut into batons

1 zucchini, cubed

1 cup good sized basil leaves

1/2 large avocado (or another small one)



Combine the curry ingredients in a blender and blend until smooth. If it's too thick, add a little more water. Pour into a large sauce pan and bring to a boil, stirring occasionally. Add the tempeh, green beans and carrot and reduce heat to a simmer. Cover and cook for about 15 minutes, until the beans and carrot are well cooked. Remove the lid and stir in the zucchini, avocado and basil. Cook, until the basil is wilted. Serve over rice or noodles.



Note: I've tried this with Thai basil and it is best with a large leafed Genovese or other sweet basil.



4 Servings: 451 cal (36g fat, 25g carbs, 17g protein)