The BEST Avocado Curry

Name: The BEST Avocado Curry
Cuisine: Asian
Ingredients: 2 tbsp organic, extra virgin coconut oil; 1 1/2 pounds organic boneless, skinless chicken thighs, cut into cubes (about 6-8 chicken thighs); 1 onion, diced; 4-6 tbsp green curry paste (I like it on the heavy side for more flavor); 1 tbsp minced fresh ginger; 1 tbsp minced garlic; 1 tsp sea salt; 2 red bell peppers, thinly sliced; 4 large carrots, peeled and thinly sliced into rounds; 1 head of broccoli, chopped into florets; 2 cans full-fat coconut milk (I prefer this guar-gum free brand); 1/4 cup coconut aminos; 2 tbsp fish sauce; 1/4 cup fresh lime juice (or approximately the juice of 2-3 limes); 2 avocados, pitted, peeled and sliced into chunks; Fresh cilantro for topping; Optional coconut yogurt for topping; Optional brown rice or cauliflower rice for serving

6 steps

Updated at: Thu, 17 Aug 2023 03:50:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories3287.4 kcal (164%)

Total Fat247.1 g (353%)

Carbs135.2 g (52%)

Sugars46.2 g (51%)

Protein164.7 g (329%)

Sodium10308.8 mg (515%)

Fiber32.4 g (116%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 Tbspextra virgin coconut oil

organic

1.5 poundsboneless skinless chicken thighs

organic, cut into cubes igh

1onion

diced

4 Tbspgreen curry paste

I like it on the heavy side for more flavor

1 Tbspfresh ginger

minced

1 Tbspminced garlic

1 tspsea salt

2red bell peppers

thinly sliced

4carrots

large, peeled and thinly sliced into rounds

1 headbroccoli

chopped into florets

2cans full-fat coconut milk

I prefer this guar-gum free brand

¼ cupcoconut aminos

2 Tbspfish sauce

¼ cupfresh lime juice

or approximately the juice of 2-3 limes

2avocados

pitted, peeled and sliced into chunks

fresh cilantro

for topping

coconut yogurt

Optional, for topping

brown rice

Optional, or cauliflower rice, for serving

Instructions

Step 1

Heat a large stove-top pot over medium high heat. Add coconut oil and let melt, then add cubed chicken thighs and sea salt and cook for 5-10 minutes, or until chicken is mostly browned.

Step 2

Add diced onion, garlic and ginger and cook another 3-5 minutes, until onion is translucent and spices are fragrant.

Step 3

Add in the rest of your vegetables (broccoli, bell pepper, carrots, etc.) and cook another 2-3 minutes.

Step 4

Add green curry paste and stir until well combined. Then add the coconut milk, coconut aminos, fish sauce and lime juice. Stir until well combined, bring to a boil, then reduce to simmer for 10-15 minutes, until veggies are soft and chicken is completely cooked through.

Step 5

Remove from heat and let cool a few minutes, then stir in avocado chunks.

Step 6

Serve in big bowls with either cauliflower or brown rice. Top with cilantro, optional coconut yogurt and serve with fresh lime.

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