Avocado & Green Vegetable Thai Green Curry

Name: Avocado & Green Vegetable Thai Green Curry
Ingredients: 1 can (14 ounces) unsweetened coconut milk, divided; 2 tablespoons green curry paste; 1 yellow onion, chopped; ½ bunch (about 2.5 ounces) lacinato (aka, dinosaur or Tuscan kale), ribs removed and discarded and leaves roughly chopped; ½ cup vegetable stock; 4 teaspoons coconut sugar or brown sugar; ½ teaspoon soy sauce or gluten-free tamari; ½ teaspoon fine grain sea salt; 1 zucchini, sliced in half lengthwise, then sliced crosswise into ½-inch width slices; ¾ cup frozen green peas; 2 California avocados, chopped; ¼ cup coarsely chopped fresh cilantro; Steamed jasmine rice, to eat along side

californiaavocado.com

Thai food celebrates colors, textures and flavors, balancing between salty, sweet, sour and bitter in a dance that turned me into an addict long ago. Avocados fit beautifully into that dance.

View full recipe on californiaavocado.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at californiaavocado.com.

Share this recipe:

Ingredients

1 can (14 ounces) unsweetened coconut milk, divided
2 tablespoons green curry paste
1 yellow onion, chopped
½ bunch (about 2.5 ounces) lacinato (aka, dinosaur or Tuscan kale), ribs removed and discarded and leaves roughly chopped
½ cup vegetable stock
4 teaspoons coconut sugar or brown sugar
½ teaspoon soy sauce or gluten-free tamari
½ teaspoon fine grain sea salt
1 zucchini, sliced in half lengthwise, then sliced crosswise into ½-inch width slices
¾ cup frozen green peas
2 California avocados, chopped
¼ cup coarsely chopped fresh cilantro
Steamed jasmine rice, to eat along side