Add chicken, tofu, shrimp or enjoy on their own. Whatever you decide, these avocado green curry noodles are the perfect creamy and spicy dish.
While there are few things better than perfectly ripe and in season avocado drizzled with olive oil and sprinkled with sea salt, or smashed on toast made from really good sourdough, I do love to get creative with avocados and take advantage of their creamy texture by blending them into sauces (like an avocado hollandaise), puddings (like this chocolate mousse), and dressings (like this vegan avocado fajita dressing). For this green curry sauce, I used avocado as a base instead of coconut. So if you’re one of those (weird) people who doesn’t like coconut but loves the idea of curry, this is the recipe for you. If you do love the taste of coconut, feel free to throw a few tablespoons of coconut cream into the mix!
To keep with the green theme, I stir fried green peppers and zoodles before tossing with rice noodles and the avocado curry sauce. I love zoodles, but only tossed with actual noodles. Rachael without carbs —> scary hangry situation. 
I used a green curry paste from Thai Kitchen. I also keep their red curry paste on hand for quick curries. If you feel like gettin’ fancy, feel free to make your own. This easy one from Minimalist Baker looks pretty good.
I would add some fried/baked tofu cubes, chicken or shrimp for protein.
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Avocado Green Curry Noodles
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian, Vegan
Description
Creamy, spicy avocado green curry sauce coats brown rice noodles and veggies. Add protein (chicken, tofu, shrimp) or enjoy as is!
Ingredients
- 1 (237 ml) avocado
- 1/4 cups (59 ml) green curry paste
- 1/4-1/3 cups (59-89 ml) vegetable broth
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 lime juice
- 4 ounces (113 g) brown rice noodles
- 1 tbsp coconut oil
- 1/2 yellow onion
- 1 green pepper
- 2 medium zucchini
- Fresh basil or basil microgreens
- Crushed red pepper flakes
Instructions
- Make the avocado sauce: Blend all sauce ingredients in a food processor until creamy, scraping down the sides as needed. Season with salt and pepper.
- Bring a large pot of water to a boil and cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
- Heat coconut oil in a large skillet over medium-high heat (approximately 350°F/177°C).
- Add onions and peppers and saute until tender, about 5-7 minutes.
- Add zoodles and saute until crisp-tender. Season with salt to taste.
- Add noodles to the skillet with the vegetables.
- Add avocado sauce and toss to combine.
- Serve garnished with basil, sriracha, crushed red pepper flakes, and lime wedges.
Notes
- For a thicker sauce, reduce the vegetable broth to 2 tablespoons. For a thinner sauce, add more.
- Roasting the vegetables before adding them to the noodles will enhance their flavor and sweetness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the sauce may thicken slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Can I use a different type of curry paste instead of the Thai Kitchen green curry paste?
Yes, you can use a different type of curry paste if you prefer, but keep in mind that the flavor profile may change. Making your own curry paste, like the one from Minimalist Baker, is also a great option.
What can I use instead of rice noodles for this recipe?
You can substitute rice noodles with other types of noodles such as soba, udon, or even whole wheat spaghetti, depending on your preference.
How can I make this dish vegan?
To make this dish vegan, simply omit any animal protein like chicken or shrimp, and use fried or baked tofu as your protein source.
