The Best Vegan Thai Curry - cooking recipe

Ingredients

1 (14 ounce) can cream of coconut
2 small avocados, divided
1 lime, juiced
3 tablespoons soy sauce
1 teaspoon green curry paste
1 red bell pepper, cubed
1 zucchini, cubed
1 stalk celery, very thinly sliced
1/2 cup green beans

Preparation

Combine cream of coconut. 1 avocado, lime juice, soy sauce, and green curry paste in a blender and process until smooth. Transfer to a wok and bring to a boil. Reduce heat. Add red bell pepper, zucchini, celery, green beans, and remaining avocado to the wok with the sauce. Cover and simmer until vegetables are just tender and still crisp, about 10 minutes.