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The BEST Avocado Curry with Chicken and Vegetables

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
A flavorful and creamy avocado curry packed with tender chicken and fresh vegetables, perfect for a satisfying meal.

Ingredients

Main ingredients

  • 2 tbsp organic, extra virgin coconut oil
  • 1.5 pounds organic boneless, skinless chicken thighs, cut into cubes
  • 1 diced onion
  • 4-6 tbsp green curry paste
  • 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 broccoli, chopped into florets
  • 2 cans full-fat coconut milk
  • 0.25 cup coconut aminos
  • 2 tbsp fish sauce
  • 0.25 cup fresh lime juice
  • 2 avocados pitted, peeled and sliced into chunks

Toppings

  • to taste Fresh cilantro (for topping)
  • optional coconut yogurt (for topping)
  • optional brown rice or cauliflower rice (for serving)

Instructions 

  • Heat coconut oil in a large pot, cook chicken with salt until browned, about 5-10 minutes.
  • Add onion, garlic, and ginger; cook until fragrant and onion is translucent, about 3-5 minutes.
  • Add vegetables and cook for 2-3 minutes, then stir in curry paste, coconut milk, coconut aminos, fish sauce, and lime juice. Simmer for 10-15 minutes until vegetables are tender and chicken is cooked through.
  • Remove from heat, stir in avocado chunks, and serve with rice or cauliflower rice, topped with cilantro and optional yogurt.

Notes

Use ripe avocados for best creaminess and flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Thai
Keyword: Avocado, chicken, Curry