This post may contain affiliate links. Read my full disclosure policy.
This Thai Zucchini Curry is a fast, flavorful Thai dish loaded up with healthy veggies and your choice of protein, bathed in a fragrant red curry coconut sauce. Serve over Jasmine Rice. Vegetarian-adaptable.
Everything you can imagine is real.Pablo Picasso
This Thai Zucchini Curry recipe is the perfect way to use up all the end-of-summer zucchini and summer squash in your garden right now. Keep this vegetarian with crispy tofu, or add chicken breast to the simmering coconut broth- either way we think you’ll love the flavors here! The creamy curry sauce is made with coconut milk and red curry paste, infused with kaffir lime leaves, fragrant and delicious!
Ingredients in Thai Zucchini curry
- Protein. Use any of your favorite proteins. Beef, pork, shrimp, fish, or crispy tofu are perfect. If using seafood or tofu, cut the cooking time to about 2 minutes.
- Red curry paste. Use store-bought red curry paste or try our homemade red curry paste . Add more paste towards the end of the cooking for more heat and flavors.
- Coconut milk. Use the full-fat coconut milk with no sugar added.
- Zucchini. Use any type of zucchini or summer squash.
- Onion. Red or sweet onion work great for this recipe.
- Bell peppers. Use any type of mild to medium. Sweet red peppers, banana, bell, cherry, and purple peppers are perfect.
- Cherry tomatoes. Any tomatoes will work great too. Cut the larger tomatoes into 1-inch pieces before cooking.
- Sugar. Any sweeteners will work great for this recipe! Palm, brown sugar, coconut, honey, agave, or any of your favorites.
- Fish sauce. Start conservatively and add more to taste. Some fish sauce brands are saltier than others. Or use vegan fish sauce!
- Kaffir lime leaves. They add a unique flavor and fragrance to the curry and are difficult to find substitutes for. Slice them or keep them whole. They can be found in the Asian market in the frozen section.
- Thai basil. I hope you love Thai basil as much as I do. Feel free to add a little extra if you are obsessed like me! More on top, too, for garnish. Sub regular basil if you need to.
How to make zucchini Curry
Step one. In a heavy bottom pot, saute the shallot in oil until fragrant and tender. Add the red curry paste and fry for one minute to enhance its flavor. Stir in the coconut milk, add the fish sauce, brown sugar, lime leaves, and the bouillon cube and mix until combined.
Step two. Add the sliced, salted chicken and simmer gently for 4-5 minutes or until the chicken is opaque, stirring occasionally. Do not over boil- keep at a gentle simmer.
Step three. Add the vegetables; onion, bell peppers, tomatoes, zucchini, and a splash of water. Turn the heat to medium and cook until the veggies are tender-crisp.
Step four. Once the chicken is cooked through and veggies are tender-crisp, taste. Season with a little lime juice, more fish sauce if needed, or more red curry paste until it’s flavorful and punchy, keeping in mind, the rice will mellow this out a lot.
Step five. Turn the heat off, add half the basil, stir well, and let cool for a few minutes before serving.
Serve over jasmine rice with more basil and lime wedges.
- Potatoes and sweet potatoes are delicious here, but be sure to add 4-5 minutes of cooking time if using the more firm potatoes.
- Pumpkins and winter 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.
Vegetable Curry FAQs
Yes. Use crispy tofu instead of chicken ( or just add more veggies), seek out vegan red curry paste, and use salt, veggie boullion and/or soy sauce instead of fish sauce to create depth.
Great vegetable options to add to the dish are snow pea pods, carrots, broccoli, mushroom, cauliflower, kale, and fresh baby corn. This is a very flexible recipe you can easily adjust and adapt with most vegetables in your refrigerator.
More Thai recipes you may enjoy
- Suwanne’s Authentic Red Curry Chicken
- Thai red curry Paste
- Khao Soi (Thai Coconut Noodle Soup)
- Green curry paste
- Green curry noodle soup
- Thai chicken noodle soup
I hope you enjoy this recipe! I truly love sharing what I know about making tasty Thai food and bringing a little bit of my Thai culture to your kitchen. Food is a huge part of Thai culture, and we genuinely believe that sharing and eating food makes a meal more enjoyable. I hope this recipe brings great delight to your heart and home!
- 1 pound chicken breast (or make crispy tofu, or see list of protein options above)
- 1 shallot
- one tablespoon oil
- 2–3 tablespoons red curry paste
- 14-ounce can of coconut milk, full fat, do not use light.
- 1 chicken boullion cube, or veggie bouillon cube (or sub 1/2 teaspoon salt)
- 1–2 tablespoons fish sauce
- 1–2 tablespoons brown sugar
- 6 kaffir lime leaves
- 1 pound of zucchini or summer squash, sliced
- 1 cup bell peppers, sliced
- 1 cup onion, chopped
- 1 cup cherry tomatoes, halved
- Lime juice to taste
- Fresh Thai basil, divided
- Set jasmine rice to cook, if using.
- Slice the chicken thinly and season it with salt.
- In a large Dutch Oven, saute the shallot in oil until fragrant. Add the red curry paste and fry one minute.
- Add the coconut milk, bouillon cube, fish sauce, brown sugar and lime leaves, stir until well combined.
- Add the chicken and simmer gently for 3-4 minutes stirring.
- Add the vegetables; onion, bell peppers, tomatoes, and zucchini, and loosen with water or broth if needed. Turn the heat to medium and simmer until veggies are tender-crisp.
- Add a squeeze of lime, taste, and adjust seasonings- add more fish sauce, red curry paste for extra heat or brown sugar until happy. Stir in half the basil leaves.
- Turn the heat off, and let cool for a few minutes before serving. Serve over Jasmine rice with a lime wedge.
- Leftovers will keep up to 4 days in the fridge.
- If making with crispy tofu– make this first, then add it in at the end to gently warm through.
- You can leave out the protein and add 2 more cups of veggies.
- Potatoes, pumpkins and winter squash are amazing in 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: vegetable curry recipe, zucchini curry, red vegetable curry, vegetable red curry, red curry vegetable