You read that correct. Avocado in the green curry. It is delicious, creamy, and totally cools down the spiciness from curry paste. I first had this dish in college from one of my favorite Thai restaurants of all time, and clearly did not let it go. You can serve this with jasmine rice buuut the noodles are amazing so you can mix and mash everything around.
2 tablespoons oil
2 garlic cloves, minced or grated
1-inch piece ginger, minced or grated
2 tablespoons Thai green curry paste
1 can coconut milk**
1 tablespoon fish sauce
2 1/2 cups assorted vegetables*
1/2 pound of shrimp
1/2 cup packed Thai basil leaves
1 avocado, quartered and sliced
8 oz. rice noodles
- Prepare rice noodles according to the package instructions. Set aside.
- In a large pot over medium heat, add the oil, garlic, ginger, and Thai green curry paste. Cook for 3 minutes. Add the coconut milk and fish sauce, bring to a boil.
- Add vegetables to the curry, cover with lid. Cook for 3-5 minutes or until vegetables are almost cooked through.
- Add shrimp to curry, cover with lid. Cook for 5 minutes or until shrimp is cooked through.
- Once shrimp is cooked through and vegetables are tender, turn off the heat and stir in the Thai basil leaves.
- Divide the rice noodles among bowls and top with green curry. Add a quarter piece of avocado to each bowl and garnish with more Thai basil.
*you can use any vegetable you have! Broccoli, carrots, sugar snap peas, green beans, bell pepper. Anything and everything.
**depending on the brand of your coconut milk, the curry can be too thin or too thick. To loosen, add a couple tablespoons of water or chicken stock. To thicken, add 1 tablespoon of cornstarch to 1 tablespoon of water and mix into the curry.