Can the curry be made vegan?

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.

What other vegetables can go in Zucchini 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.

Thai Zucchini Curry

Name: Vegetable Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 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 ½ 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

Description

This Vegetable Red curry highlight summer zucchini and 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 (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

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Instructions

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.

Notes

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.

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