Dear Mexican Avocado, This is a recipe I specifically created for you. I made it for my family last night for dinner and we really enjoyed it. We enjoy Thai red curry and avocados separately and it really wasn’t until I found out that you were looking for a new love that I thought of combining these two ingredients. I hope that you will fall hard (in love) with it too.
- 14.79 ml vegetable oil
- 29.58 ml red curry paste
- 236.59 ml red bell pepper, cut into 1-inch square pieces
- 236.59 ml fresh green beans, trimmed and sliced into 1-inch pieces
- 236.59 ml sliced red onion
- 295.73 ml unsweetened coconut milk, canned
- 4.92 ml fish sauce
- 0.59 ml salt
- 1.23 ml sugar
- 2 ripe avocados, from mexico pitted peeled and cubed
- 453.59 g medium raw shrimp, peeled and deveined, tail-off
- 44.37 ml sliced sweet basil or 44.37 ml Thai basil
- 946.36 ml cooked jasmine rice
- Heat oil in a large sauté pan over medium-high heat. Add red curry paste; cook and stir about 15 seconds. Add red bell peppers, green beans, and red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce, salt, and sugar, bring to a boil. Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm. Uncover pan and stir in avocados and shrimp. Cover pan with lid once again and cook until shrimp is cooked all the way through, about 2 minutes. Remove pan from heat. Stir in basil leaves just before serving. Serve with rice.