The Best Vegan Thai Curry

This vegan main dish combines avocado, celery, red bell pepper, zucchini, and green beans with coconut cream and curry paste for a simple and rich Thai meal base.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 519 Calories

Ingredients

• 1 lime, juiced
• 3 tablespoons soy sauce
• ½ cup green beans
• 1 zucchini, cubed
• 1 teaspoon green curry paste
• 1 (14 ounce) can coconut cream
• 1 red bell pepper, cubed
• 2 small avocados, divided
• 1 stalk celery, very thinly sliced

Recipe Instructions

Step 1

Combine coconut cream, 1 avocado, lime juice, soy sauce, and green curry paste in a blender and process until smooth.

Step 2

Transfer to a wok and bring to a boil. Reduce heat. Add red bell pepper, zucchini, celery, green beans, and remaining avocado to the wok with the sauce. Cover and simmer until vegetables are just tender and still crisp, about 10 minutes.