This is a great recipe for vegetarians or vegans (caveat) and very tasty even for meat eaters. If truly vegan the only thing to watch is that Thai green currey may contain fish sauce or shrimp.
A very tasty dish with Jasmine rice.
3 ripe avocados.
1/2 can of coconut milk (I use light version).
Thai green curry paste (quantity to taste).
4 sliced mushrooms.
1 chopped chili.
4 spring onions, chopped.
1 white onion, chopped.
Place some Jasmine rice in a saucepan of boiling water and cook until soft. I have a video on my YouTube channel showing how to make fluffy rice.
Use a Wok and heat up to medium on the hob, add the chopped onion, chili to soften. Then add the mushrooms. When almost soft start adding the coconut milk and keep stiring. After a few minutes add say two soup spoons of green Thai curry and stir in. The amount of coconut milk is to your preferences whether you prefer a thick mixture or a thinner one. Add the avocados by scooping out the flesh - after cutting them in half and removing the stone. Keep stiring, and some herbs such as basil and corriander - your preference. Simmer so the mixture slowly reduces. If you are not using salt you may use a teaspoon of miso paste.
The video may be seen on this link.
Avocados are a great source of vitamin C, E, K and B6 as well as riboflavin, niacin, folate, pantothenic acid, magnesium and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acid. They are relatively high in fat and hence calories but I have only used three small sized ones.