Avocado Curry Recipes

AVOCADO CURRY

Steps:

• Blend coconut milk, 1/2 avocado, 1/2 cup water, seasoning sauce, curry paste, and lime juice in a blender until smooth, adding more water if curry is too thick. Pour curry into a large saucepan and bring to a boil.
• Stir green beans, tempeh, and carrot into curry; reduce heat to medium. Cover saucepan and cook until beans and carrots are soft, about 15 minutes. Remove cover and add remaining 1/2 avocado, zucchini, and basil; cook and stir until basil is wilted, about 2 minutes more.

AVOCADO CURRY SOUP

Steps:

• Melt butter; stir in curry and add stock. Bring to boil; cover and simmer 10 minutes.
• Combine cream with yolk and hot pepper sauce and gradually stir into soup, cooking over low heat. Remove from heat.
• Mash half of avocado and dice the other half; add both to soup.
• This soup can be refrigerated, even frozen, until serving time. If it is to be served hot, reheat, stirring constantly. To serve cold, if frozen, defrost and beat vigorously to blend.

AVOCADO CURRY RICE NOODLES WITH SHRIMP

Steps:

• Bring a large saucepan of water to a boil over high heat. Add the rice noodles and cook until tender, about 5 minutes. Reserve 1 cup of the cooking water. Drain the noodles and rinse with warm water.
• In a blender, combine the avocado, curry paste, lime juice, agave nectar, soy sauce and ½ cup of the cooking water. Puree until smooth, adding more cooking water as needed to form a smooth, pourable sauce.
• Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, 4 to 5 minutes.
• Add the garlic and ginger, and cook for 30 seconds.
• Stir in the avocado curry sauce, shrimp and red bell pepper. Cook, stirring occasionally, until the shrimp are just cooked through and the peppers are tender, 3 to 4 minutes.
• Add the rice noodles and toss to coat with the sauce.
• Serve.