Avocado Green Curry 🥑🍛🌿

 New Green Curry Recipe: Avocado Green Curry 🥑🍛🌿

Ingredients:

• 

  For the curry paste:

  • 2 green chilies, chopped (adjust to taste)
  • 1 small avocado, peeled and pitted
  • 3 cloves garlic
  • 1 small shallot, chopped
  • 1-inch piece of ginger, grated
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp fish sauce (or soy sauce for a vegan option)
  • 1 tbsp lime juice
  • ½ cup fresh cilantro leaves

• For the curry:

  • 1 tbsp vegetable oil
  • 1 can (400ml) coconut milk
  • 2 cups vegetable or chicken stock
  • 1 cup broccoli florets
  • 1 cup zucchini, sliced
  • 1 cup snap peas
  • 200g tofu, chicken, or shrimp (your choice)
  • 1 tbsp palm sugar or brown sugar

• For garnish:

  • Fresh Thai basil leaves
  • Sliced red chili (for heat and color)
  • Lime wedges
  • Steamed jasmine rice or rice noodles

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Instructions:

1. Make the curry paste:

   • Combine all paste ingredients in a food processor or blender. Blend until smooth.

2. Cook the curry base:

   • Heat vegetable oil in a large pot over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant.

3. Add coconut milk and stock:

   • Stir in coconut milk and stock, bringing the mixture to a gentle simmer.

4. Cook the vegetables and protein:

   • Add broccoli, zucchini, snap peas, and your choice of protein (tofu, chicken, or shrimp). Simmer until the vegetables are tender and the protein is cooked through (5-7 minutes).

5. Balance the flavors:

   • Stir in palm sugar and adjust seasoning with additional fish sauce, lime juice, or salt as needed.

6. Serve:

   • Ladle the curry into bowls and garnish with Thai basil, sliced red chili, and lime wedges. Serve with steamed jasmine rice or rice noodles on the side.

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Optional Variations:

• Add bamboo shoots, bell peppers, or eggplant for more texture.
• Replace avocado with spinach for a lighter, herbaceous green curry.

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