Combine cream of coconut. 1 avocado, lime juice, soy sauce, and green curry paste in a blender and process until smooth. Transfer to a wok and bring to a boil. Reduce heat. Add red bell pepper, zucchini, celery, green beans, and remaining avocado to the wok with the sauce. Cover and simmer until vegetables are just tender and still crisp, about 10 minutes.
