INGREDIENTS

1 clove garlic, minced or pressed
1 tablespoon coconut oil
1/2 cup green beans
1 large zucchini, sliced into thin rounds
2 tablespoons green curry paste (I like Thai Kitchen)
1 cup coconut milk
2 large ripe avocados, diced
1/2 cup fresh basil, julienned
Cooked brown rice or cooked quinoa

INSTRUCTIONS

In a large saucepan, sauté the garlic in the coconut oil for 1 minute. Add the green beans and zucchini, and cook for 3 minutes. Stir in the curry paste, making sure to coat all of the vegetables. Slowly add the coconut milk and bring to a simmer for 3 minutes. Gently stir in the avocado and basil and turn off the heat. Serve over brown rice or quinoa, optional.