If you have your local Thai takeout joint on speed dial (guilty), love comforting, warm bowls of food (obviously) or prefer easy meals that don’t require a ton of time or effort (duh), you’re gonna LOVE this Avocado Curry with Chicken and Vegetables.

IMHO, this is also the perfect dish for the holiday season, as it’s packed with hormone-healthy, gut-friendly and detox supportive nutrients to help balance out all of the other indulgences and help you feel better immediately.

That being said, it’s so yummy and flavorful it doesn’t even feel like you’re eating healthy (aka it’s something healthy everyone can look forward to eating).

Snag the recipe and details below!

HORMONE BALANCING AVOCADO CURRY INGREDIENTS

+ Avocados 

Avocados are rich in omega-3 fatty acids that work to regulate hormones, increase cervical mucus, promote ovulation, improve blood flow to your reproductive organs and boost the health of your eggs.

+ Broccoli

Contains a sulfur compound called diindolylmethane, or DIM, which helps your body to safely eliminate excess estrogen that can otherwise contribute to period pain, weight gain, PMS, and other hormonal imbalances.

+ Carrots

Rich in beta-carotene, which has been shown to boost sperm motility (making it an awesome addition for your partner if you’re trying to conceive).

+ Bell Peppers

Loaded with antioxidants and vitamins (such as C and B6), both crucial to keep sex hormones estrogen and progesterone balanced.

+ Ginger

Increases the production of enzymes that enable us to properly digest our food (so that we can actually absorb and actually use all of those nutrients we’re consuming!) and increases movement through our digestive tract, key for eliminating excess estrogen.

+ Cilantro

A powerful detoxifying agent that helps rid the body of heavy metals, lowers blood sugar and prevents against oxidative stress, all important for overall hormone balance.

AVOCADO CURRY RECIPE SWAPS

+ SWAP THE VEGETABLES

Mix it up by swapping the bell peppers, carrots and broccoli for other vegetables like eggplant, bok choy or mushrooms.

+ SWAP THE CHICKEN

Need a protein-rich meat alternative? Try this dish with prawns or salmon instead.

+ SWAP THE CAULIFLOWER RICE 

While cauliflower rice adds extra fiber and detoxifying sulphur compounds, I also regularly enjoy it with b-vitamin rich brown rice. Quinoa or millet would also work as a filling, gluten-free base.

AVOCADO CURRY HORMONE HEALTH TIPS

+ CHOOSE A COCONUT MILK WITHOUT GUAR GUM

Many canned coconut milk brands contain guar gum, which helps keep coconut from separating, however can increase intestinal inflammation and symptoms such as gas, bloating, etc. This is my favorite full-fat guar-gum free brand.

+ CHOOSE ORGANIC, PASTURE-RAISED CHICKEN

When possible, I encourage focusing on high quality animal products to avoid consuming those injected with antibiotics and hormones that consequently affect ours. Choosing organic, pasture-raised chicken ensures you’re avoiding these endocrine disrupters and getting more nutrients and clean protein.

+ MIX IN MORE VEGGIES

I love adding in more veggies like cauliflower or bok choy for an extra liver supportive and hormone balancing boost (cruciferous veggies help to detox excess estrogen and other toxins).

MORE DELICIOUS AVOCADO RECIPES 

+ DARK CHOCOLATE AVOCADO FERTILITY SMOOTHIE

+ FAJITA STUFFED SWEET POTATOES + CREAMY AVOCADO SAUCE

+ GRILLED MISO SALMON + AVOCADO SALAD

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The BEST Avocado Curry (GF/DF)

DF

GF

P

This avocado curry is super flavorful, simple to make & packed with hormone-healthy nutrients to help you feel your best.

PREP TIME:	TOTAL TIME:
00:00 Mins	00:30 Mins

• Author: Lauren Chambers

• Servings: 6-8

• Recipe Type: Entree, Soup, Curry

• Cuisine: Asian, Thai

Ingredients

 

• 2 tbsp organic, extra virgin coconut oil
• 1 1/2 pounds organic boneless, skinless chicken thighs, cut into cubes (about 6-8 chicken thighs)
• 1 onion, diced
• 4-6 tbsp green curry paste (I like it on the heavy side for more flavor)
• 1 tbsp minced fresh ginger
• 1 tbsp minced garlic
• 1 tsp sea salt
• 2 red bell peppers, thinly sliced
• 4 large carrots, peeled and thinly sliced into rounds
• 1 head of broccoli, chopped into florets
• 2 cans full-fat coconut milk (I prefer this guar-gum free brand)
• 1/4 cup coconut aminos
• 2 tbsp fish sauce
• 1/4 cup fresh lime juice (or approximately the juice of 2-3 limes)
• 2 avocados, pitted, peeled and sliced into chunks
• Fresh cilantro for topping
• Optional coconut yogurt for topping
• Optional brown rice or cauliflower rice for serving

Instructions

1. Heat a large stove-top pot over medium high heat. Add coconut oil and let melt, then add cubed chicken thighs and sea salt and cook for 5-10 minutes, or until chicken is mostly browned.
2. Add diced onion, garlic and ginger and cook another 3-5 minutes, until onion is translucent and spices are fragrant.
3. Add in the rest of your vegetables (broccoli, bell pepper, carrots, etc.) and cook another 2-3 minutes.
4. Add green curry paste and stir until well combined. Then add the coconut milk, coconut aminos, fish sauce and lime juice. Stir until well combined, bring to a boil, then reduce to simmer for 10-15 minutes, until veggies are soft and chicken is completely cooked through.
5. Remove from heat and let cool a few minutes, then stir in avocado chunks.
6. Serve in big bowls with either cauliflower or brown rice. Top with cilantro, optional coconut yogurt and serve with fresh lime.

Notes

*Make sure to add avocado at the very end once cooled to keep it from browning.

**This recipe will make a huge portion so that you can enjoy super yummy leftovers. However if you don’t want leftovers, you can cut all the ingredients in 1/2 to make a smaller portion for 2-4 servings.

***Store in an airtight container in the fridge for 3-4 days.

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