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Our 25 Best Thai Recipes! Inspired by the flavors of Thailand, these simple easy Thai dishes are fast, easy and vegan adaptable!

25 Fresh & Vibrant Thai Recipes!

  • Author: Sylvia Fountaine | Feasting at home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Thai recipes
  • Method: stovetop
  • Cuisine: Thailand
  • Diet: Vegetarian


Our 25 Best Thai Recipes! Inspired by the flavors of Thailand, these simple, easy Thai dishes are fast, easy and vegan adaptable! ( Thai Zucchini Curry)


Units Scale
  • 1 pound chicken breast, thinly sliced (or make crispy tofu, or see list of protein options above)
  • 1 pound of zucchini or summer squash, sliced
  • 1 cup onion, sliced
  • 1 cup bell peppers, sliced
  • 1 cup cherry tomatoes, halved
  • 23 tablespoons red curry paste
  • 13.5 oz, 1 can of coconut milk
  • 1/2 cup water or chicken stock, more as needed
  • 2 tablespoons brown sugar, more to taste
  • 1 1/22 tablespoon fish sauce
  • 3 kaffir lime leaves, thinly sliced (about 1 tablespoon)
  • 1 cup fresh Thai basil


  1. Add the curry paste and half the coconut milk to medium-high heat in a medium-large stock pot. Break up the curry paste, stir well with the coconut milk, and cook until bubbles form and the sauce thickens. (Around 2 minutes.)
  2. Add the chicken, chicken stock and the rest of the coconut milk, and cook for 5-6 minutes or until the chicken is cooked. Stir a few times. The sauce will reduce quite a bit at this point. Feel free to add 2-3 tablespoons more water or stock if it gets too thick.
  3. Add the vegetables, onion, bell peppers, tomatoes, and zucchini, and loosen with more water if needed.   Turn the heat to medium and cook for 4-5 minutes until the veggie’s desired doneness.   
  4. Add fish sauce, sugar, and kaffir lime leaves, stir, and cook for 2 more minutes. Carefully sample the curry sauce and season as needed with more fish sauce and sugar. Add more curry paste for extra spice or flavor. Adjust until happy.
  5. Turn the heat off, add basil, stir well, and let cool for a few minutes before serving.
  6. Best served with jasmine, brown, or basmati rice. Leftovers will keep up to 4 days in the fridge.


  • If making with crispy tofu– add it in at the end just to gently warm through.
  • If using homemade curry paste, the sauce will not be as bright as the store-bought paste. It has more of a creamy yellow color rather than the red color. A few red peppers are used for the red color, but they will still taste great!
  • If leaving out the tomatoes, add a squeeze of lime juice.
  • Potatoes are great for this recipe, especially the softer and smaller potatoes like gold, yellow or red varieties.
  • Sweet potatoes are also great, but be sure to add 4-5 minutes of cooking time if using the more firm potatoes.
  • Pumpkins and squash are amazing for this recipe! Use kabocha, acorn, butternut squash, and spaghetti squash. Add a few extra minutes of cooking if using a more firm pumpkin or squash.  Use a fork to test and ensure a fork can easily poke through the flesh.


  • Serving Size: 1 1/2 cups
  • Calories: 428
  • Sugar: 10.3 g
  • Sodium: 818.7 mg
  • Fat: 26 g
  • Saturated Fat: 19.1 g
  • Carbohydrates: 19.2 g
  • Fiber: 2 g
  • Protein: 31.5 g
  • Cholesterol: 85.4 mg

Keywords: best thai recipes, easy thai recipes, thai recipes, thai recipes with chicken, vegetarian thai recipes, thai recipes with tofu, vegan thai recipes,