Zucchini Curry is a delightful dish made with Thai red curry paste and coconut milk. It’s a quick and easy dinner – the perfect meal for end-of-summer produce. Make this with chicken breast, shrimp or Crispy Tofu

 Zucchini Curry is a delightful dish made with Thai red curry paste and coconut milk. It’s a quick and easy dinner - the perfect meal for end-of-summer produce. Make this with chicken breast or Crispy Tofu. 

Everything you can imagine is real. 

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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 it’s a flavor bomb!

The coconut curry sauce is made with red curry paste, then seasoned with fish sauce, sugar, and kaffir lime leaves and finished with a generous amount of fresh Thai basil, adding to the aroma and deliciousness of the recipe!

Ingredients in Thai Zucchini curry 

ingredients in zucchini curry on a big cutting board.
  • Protein. Use any of your favorite proteins. Beef, pork, shrimp, fish, or tofu are perfect. If using seafood or tofu, cut the cooking time to about 2 minutes.
  • Red curry paste. Store-bought or homemade paste is fine. 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, coconut, honey, agave, or any of your favorites.
  • Fish sauce. Start with 1 tablespoon of fish sauce and add more for more saltiness. 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. 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 Italian basil if you need to. Add a little extra, as the flavors aren’t as strong as the Thai basil. 

How to make zucchini Curry 

Step one

Add the curry paste and half the coconut milk to medium-high meat 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.)

curry coconut sauce in a pot

Step two

Add the chicken, only 1/2 cup of water, 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 dry.

curry coconut with chicken in a pot

Step three

Add the vegetables, onion, bell peppers, tomatoes, zucchini, and water.  Turn the heat to medium and cook for 4-5 minutes until the veggie’s desired doneness.   

vegetables and chicken in a curry sauce in a pot

Step four

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. If needing more sauce, add water or stock, the season accordingly until you get the desired flavors. Add more curry paste for extra flavors and spiciness.

fish sauce added to a zucchini curry in a pot

Step five

Turn the heat off, add basil, stir well, and let cool for a few minutes before serving.

Serve with jasmine rice , brown rice, or basmati rice. Enjoy!

basil added to a pot of zucchini curry

Expert Tips

  • 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! 
  • 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.
 Zucchini Curry is a delightful dish made with Thai red curry paste and coconut milk. It’s a quick and easy dinner - the perfect meal for end-of-summer produce. Make this with chicken breast or Crispy Tofu.

FAQ’s

Can Thai Zucchini Curry be made vegan?

Yes. Use vegan curry paste instead of the paste with shrimp paste. Use salt instead of fish sauce, and adjust the curry paste amount (add slightly more) if skipping the fish sauce. 

What other vegetables can go in Thai Curry?

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

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!

~ Suwanee

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Zucchini Curry is a delightful dish made with Thai red curry paste, coconut milk and chicken or tofu. A healthy, flavorful 30-minute dinner.

Thai Zucchini Curry

  • Author: Suwanee | Feasting at Home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dinner recipe
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Description

 Zucchini Curry is a delightful dish made with Thai red curry paste and coconut milk. It’s a quick and easy dinner – the perfect meal for end-of-summer produce. Make this with chicken breast or Crispy Tofu.


Ingredients

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

Instructions

  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.

Notes

  • 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.

Nutrition

  • 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: zucchini curry, thai zucchini curry, zucchini curry with coconut milk, zucchini coconut curry, zucchini red curry, thai red curry, zucchini recipe

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Comments

  1. First of all, I love your site and the articles accompanying the recipes. I have been eating plant based for a couple of months, and my husband is on a journey to reverse type 2 diabetes and reduce lipids. We are all about feeding the gut and protecting the liver. Feasting at Home is a veritable library of suitable, adaptable, delicious recipes. This was no exception. I made it according to your directions. Did not have Thai basil on hand so substituted chopped cilantro. This was SO good! My husband and I both loved it. It came together quickly and looked as beautiful as your picture. Can’t wait to fight over the leftovers tomorrow.

  2. This curry was delicious. I found the word, “meat,” in the first sentence, a typo for, “heat,” I am sure, confusing, however. I, also, made the 1 1/2C of broth ahead and even using only the 1/2C while cooking the chicken, the curry was very juicy and I was left with an unused cup of broth. Other than that, the curry was a success and praised highly by my Sweetie. Thank you for another good one, team.

    1. Really appreciate the feedback Martie- I found the issue and fixed it. 😉 Glad you were able to make this work for you!

  3. Another FABULOUS recipe from Sylvia! I made this last night minus the chicken. Took less than 20 minutes. Used lemon zest as it was the closest thing I had to lime leaves (worked great). Used stock instead of water. I’ve spent the morning forwarding this recipe to everyone I know.

  4. I made this recipe last night and it was absolutely delicious. I did tweak it a bit. First of all unless I’m missing something it said to add the coconut milk twice, but nothing specific about how much. I cooked the vegetables separately so the chicken wouldn’t get overdone and tough. I like the suggestion of adding potatoes and will do that next time.

  5. This took me back to my travels in Thailand…..so delicious and easy to assemble. I used Mae Play yellow curry paste since that is what I had. Doubled the amount of veggies with zucchini and peppers and Thai basil from my garden. I served it over steamed yukon gold potatoes since that is what my husband requested. I’ll probably add the crispy tofu the next time I make this. Lovely recipe, thank you.

  6. Hi, thank you for the recipe. There are no specific instructions for when to cook/add the chicken. Do you add it with the vegetables? I’m looking forward to trying this one 😉

    1. Sorry about that Laurie- that step was missing in the recipe card for some reason. It’s in there now and thanks so much for pointing it out.

  7. When should I add the crispy tofu? Does it cook at all in the sauce or is it added at the very end? Thank you!

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