Avocado Curry Recipes

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FIERY AVOCADO RED CURRY AND SHRIMP



Fiery Avocado Red Curry and Shrimp image

Dear Mexican Avocado, This is a recipe I specifically created for you. I made it for my family last night for dinner and we really enjoyed it. We enjoy Thai red curry and avocados separately and it really wasn't until I found out that you were looking for a new love that I thought of combining these two ingredients. I hope that you will fall hard (in love) with it too.

Provided by chef1aB

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons red curry paste
1 cup red bell pepper, cut into 1-inch square pieces
1 cup fresh green beans, trimmed and sliced into 1-inch pieces
1 cup sliced red onion
1 1/4 cups unsweetened coconut milk, canned
1 teaspoon fish sauce
1/8 teaspoon salt
1/4 teaspoon sugar
2 ripe avocados, from mexico pitted peeled and cubed
1 lb medium raw shrimp, peeled and deveined, tail-off
3 tablespoons sliced sweet basil or 3 tablespoons Thai basil
4 cups cooked jasmine rice

Steps:

  • Heat oil in a large sauté pan over medium-high heat. Add red curry paste; cook and stir about 15 seconds. Add red bell peppers, green beans, and red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce, salt, and sugar, bring to a boil. Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm. Uncover pan and stir in avocados and shrimp. Cover pan with lid once again and cook until shrimp is cooked all the way through, about 2 minutes. Remove pan from heat. Stir in basil leaves just before serving. Serve with rice.

AVOCADO CURRY SOUP



Avocado Curry Soup image

Provided by Marian Burros

Categories     one pot, soups and stews, appetizer

Time 15m

Yield 4 or 5 servings

Number Of Ingredients 7

1 tablespoon butter
1 to 2 teaspoons curry powder
3/4 cup chicken stock or broth
1 cup light cream
1 slightly beaten egg yolk
Few dashes hot pepper sauce
1 medium, ripe avocado

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.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 24 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 79 milligrams, Sugar 2 grams, TransFat 0 grams

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