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Ingredients
US|METRIC
6 SERVINGS
- 1/2 Tbsp. neutral oil (I used avocado oil)
- 1 1/2 Tbsp. thai green curry paste (check the label - some brands contain fish)
- 1 tsp. minced ginger
- 1 clove garlic (minced)
- 1 tsp. soy sauce (omit for paleo/soy-free)
- 6 Tbsp. lime juice (freshly-squeezed)
- 1/2 Tbsp. rice vinegar (sub with more lime juice for paleo)
- 2 avocados (ripe)
- 1/2 shallot (minced)
- 1/2 jalapeno (or 1 small Thai chili, finely chopped)
- 1/4 cup cilantro leaves (chopped fresh)
- 4 scallions (green and white parts, finely chopped)
- 1 pinch ground coriander seed (optional)
- salt
- pepper
- pickled carrots (for serving, optional; see recipe below)
- 3 carrots (peeled and thinly sliced, I used rainbow carrots)
- 1/2 cup rice vinegar
- 1/2 cup water
- 2 Tbsp. coconut sugar (or maple syrup)
- 1/2 tsp. salt (or less if your rice vinegar is already seasoned)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium380mg16% |
| Potassium500mg14% |
| Protein2g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A100% |
| Vitamin C25% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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