Ingredients

• Curry:
• 1 (14 ounce) can coconut milk
• 1/2 large avocado - peeled, pitted, and diced
• 1/2 cup water, or as needed
• 3 tablespoons seasoning sauce (such as Golden Mountain®)
• 2 tablespoons green curry paste, or more to taste
• 1/2 lime, juiced
• Stir Fry:
• 2 cups green beans
• 8 ounces tempeh, cubed
• 1 carrot, cut into matchstick-size pieces
• 1/2 large avocado - peeled, pitted, and diced
• 1 zucchini, cubed
• 1 cup basil leaves

Instructions

1. Blend coconut milk, 1/2 avocado, 1/2 cup water, seasoning sauce, curry paste, and lime juice in a blender until smooth, adding more water if curry is too thick. Pour curry into a large saucepan and bring to a boil.
2. Stir green beans, tempeh, and carrot into curry; reduce heat to medium. Cover saucepan and cook until beans and carrots are soft, about 15 minutes. Remove cover and add remaining 1/2 avocado, zucchini, and basil; cook and stir until basil is wilted, about 2 minutes more.