30-Minute Thai Green Curry with Avocado

This Thai Green Avocado Curry recipe is an uber-rich delight that combines creamy coconut milk, fragrant green curry paste, and silky avocado into one irresistible recipe. It’s ready in 30 minutes and highly customizable!

You’ve heard me say this countless times, but I’m a sucker for a great curry! Whether that’s a Pumpkin Curry, Red Curry Salmon or even Curry Lentil Soup, I’m always down for a warm bowl of aromatic deliciousness.

But let’s talk about curry and avocado. Now, I know what you’re thinking: “Warm avocado? In a curry?” Trust me, this is the avocado curry recipe you never knew you needed. 

The silky avocado melts just enough into the sauce to give it a luxuriously smooth finish. And that green curry paste? It brings a bold flavor that says “I’m here, and I’m about to seriously spice things up”.

The best part about this recipe is that it’s built for weeknights. Just vibrant veggies (hello broccoli, red bell pepper, and carrot!), rich coconut milk, and a punch of ginger. 

This is the kind of dish that feels indulgent while still being clean and wholesome. In my book, it’s comfort food with a refreshing twist.

So, whether you’re cooking for yourself, treating your friends, or just want a meal that makes you feel chef-like without the stress, this avocado curry recipe totally hits the spot.

Ingredients For Green Curry with Avocado:

Coconut Milk: Full-fat canned coconut milk produces the silky, creamy base that turns this curry into a luscious, spoon-worthy dish.

Green Curry Paste: This aromatic blend of herbs and spices is brimming with ingredients like green chilies, lemongrass, garlic, and galangal. It’s quite strong and just the right amount of spicy. It’s the heart of any good Thai curry, and makes the best easy green curry sauce.

Grated Ginger: Fresh ginger gives the sauce a subtle zing that keeps things lively!

Broccoli: You’ll want to cook this until it’s tender-crisp. It’ll bring crunch and freshness to every bite.

Red Bell Pepper: One of my favorite ways to balance the heat from the curry paste. Any kind of bell peppers works!

Carrots: For natural sweetness, texture, and a lovely pop of color! And hey, the crunch doesn’t hurt either!

Ripe Avocados: Creamy, buttery, and soft. The star ingredient that elevates this avocado curry recipe.

For the Roasted Chickpeas

Chickpeas: Great for extra protein; roast them for crunch or toss them in as-is for a hearty touch.

Olive Oil: Helps crisp roasted chickpeas or sauté vegetables.

Garlic Powder and Chili Powder: Both of these add depth and a gentle heat boost.

Sea Salt: Just a pinch to enhance all the natural flavors in this dish.

For Serving

Pick your favorite base, such as brown rice, white rice, quinoa, or cauliflower rice. Lime juice, fresh basil or fresh cilantro, and fresno chili (or chili powder) are excellent garnishes!

There are many creative ways of using this as a base recipe for all of your curry adventures!

Recipe Customizations

• Swap broccoli for snap peas or zucchini, or stir in spinach at the end for extra greens. 
• Try red curry paste or yellow curry paste instead of green for a milder flavor. Sure, it won’t be a green curry anymore, but it’ll still be delicious! Curry powder works too.
• Add tofu, shrimp, or shredded chicken for more protein if you’re not meat-free.
• Prefer your curry extra creamy? Stir in a spoonful of almond butter, peanut butter, or cashew butter. Cashew cream is glorious too!
• For some extra spice, add a Thai chili, jalapeno, or serrano.
• If you aren’t vegetarian, add 1 to 2 teaspoons of fish sauce for richer flavor.

Helpful Tips

• Add the avocado at the very end. This keeps the avocado curry recipe soft, creamy, and indulgent without turning mushy!
• You’ll want to cook the veggies until just tender-crisp. They should hold up beautifully against the creamy sauce without going overly soft.
• Taste as you go. As with any recipe, a pinch of salt or extra lime juice can make all the difference to this curry and avocado dish!

How to Make Avocado Curry Recipe

Start by roasting your chickpeas. Toss the chickpeas with olive oil, chili powder, garlic powder and sea salt. Roast until they’re golden-crisp. You can also add the chickpeas at the end and skip the roasting if you’re short on time!

Cook your rice according to the package instructions (brown is filling and full of fiber, but use your favorite!) while you build the curry.

In a large skillet or a large pot, heat a splash of coconut milk and add grated ginger over medium-high heat. Then, stir in the green curry paste until fragrant.

Add the remaining coconut milk, broccoli, carrot, bell pepper. Simmer until the veggies are crisp-tender.

Once the veggies are done, gently fold in the avocado slices and cook for just a minute or two so they warm through but keep their shape and creaminess.

Serve the curry over rice, top with roasted chickpeas, fresh basil or cilantro, and a lime wedge. Dive in!

Store leftovers in an airtight container in the refrigerator for up to 2 days.

The creamy texture of the avocado starts to go after a couple of days, so I recommend enjoying the curry same day if possible.

This Thai Green Curry with Avocado is fast to make and full of flavor. And trust me, you’ll be coming back to this again and again as it’s just so easy! 

If you love making homemade curry recipes, try some of my other favorites.

More Curry Recipes:

• Easy Thai-Inspired Steak Curry
• Lentil Curry with Halloumi Cheese
• Thai Root Vegetable Curry
• Nightshade-Free AIP Curry

30-Minute Thai Green Curry with Avocado

4.88 from 16 votes

Vegan Thai Curry with avocado is incredibly flavorful and will step up your curry game!

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings: 3 to 4 Servings

Ingredients

• 1 cup uncooked brown rice
• 1 14- ounce can full-fat coconut milk
• 2 teaspoons fresh ginger peeled and grated
• 4 tablespoons green curry paste see note*
• 1 medium crown broccoli chopped into florets
• 1 large carrot peeled and chopped
• 1 red bell pepper cored and chopped
• 1 California avocado sliced

Roasted Chickpeas

• 1 14- ounce can chickpeas drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt

For Serving:

• 1 lime cut into wedges
• 1 fresno chili sliced
• 1/4 cup fresh basil chopped

Instructions

Roast the Chickpeas:

• Preheat the oven to 450 degrees F and spread the chickpeas on a baking sheet. Drizzle with olive oil, chili powder, garlic powder, and sea salt. Toss everything using your hands to ensure the chickpeas are well coated. Roast 30 minutes, or until golden-brown and crispy. Note: you can also skip the roasting process and simply add the chickpeas to the curry at the end of the cooking process to save time.

Prepare the Curry:

• Prepare the rice according to package instructions (note: to speed up the rice cooking process, either choose a rice that cooks quickly, such as white rice, or use a rice cooker).
• Add 1/4 cup of the coconut milk to a large skillet and heat to medium-high. Add the ginger and curry paste and stir until well-combined. Cook 2 minutes, until ingredients are very fragrant.
• Add the chopped broccoli, carrot, bell pepper, and the remaining coconut milk, and stir everything together. Cover and cook 5 to 8 minutes, or until vegetables have reached desired doneness.
• Add the sliced avocado to the curry and gently stir to combine. Cook just until avocado is heated through.
• Serve the green curry with cooked rice, and lime wedges. Garnish with chopped fresno chili (skip for mild curry) and fresh basil.

Notes

*Use homemade green curry paste or store-bought green curry paste.

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Nutrition

Serving: 1of 3 · Calories: 631kcal · Carbohydrates: 67g · Protein: 10g · Fat: 33g · Fiber: 9g · Sugar: 8g

Author: Julia

Course: Main Dishes

Cuisine: American

Keyword: avocado curry, green curry recipe, Thai curry recipe, thai green curry, vegan curry, vegetarian curry

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I shared this recipe on April 21, 2017. On January 13, 2026, I updated the photos, added ingredient notes and swaps, and helpful tips to make this recipe even easier to make.