This post may contain affiliate links. Please read my privacy policy.
This easy Zucchini Curry is my go-to for a bold, flavorful dish in just 15 minutes. With nutritious zucchini, juicy chicken, and creamy coconut milk, it’s the perfect recipe for a quick and satisfying Thai dinner at home!
Thai Zucchini Curry
Thai zucchini curry is one of my all-time favorites. It’s quick, easy, and packed with flavor—no complicated steps, and the result is always satisfying. As someone who loves curries (especially Malaysian Chicken Curry), I’m especially fond of Thai recipes. Thai curry is one of the easiest to make at home, and it pairs perfectly with fresh, fluffy jasmine rice.
While dining out at Thai restaurants is always enjoyable, I love making my own version of the classic Thai red curry. Cooking Thai food at home is simpler than you might think, and with just a few key ingredients, you can recreate this delicious dish.
With spring just around the corner and zucchini soon to be in season, grab some and try making this flavorful zucchini curry with coconut milk! It’s a simple, satisfying dish that the whole family will love! Be sure to check out my tips and tricks below for making this curry perfect every time!
If you love zucchini, you’ve got to try my Zucchini Shrimp Recipe, Garlic Butter Sauteed Zucchini, and Zucchini Noodle Salad too!
Why You’ll Love This Recipe
- Fast and easy – This curry comes together in just 15 minutes with simple steps and minimal prep. Perfect for busy days!
- Bold and flavorful – Thai red curry paste adds heat and fragrance, perfectly balanced with creamy coconut milk and a touch of sweetness from palm sugar.
- Light but satisfying – Juicy chicken, zucchini, and baby carrots make this a hearty meal without feeling too heavy.
Ingredients You’ll Need
- Oil – Use vegetable or canola oil.
- Red curry paste – For authentic Thai red curry flavor, I recommend Mae Ploy, Maesri, or Thai Kitchen.
- Chicken – I used boneless, skinless chicken breast, but you can swap it with chicken thigh or even shrimp.
- Carrots – I used baby carrots, but regular carrots work just as well—just slice them up.
- Zucchini
- Coconut milk
- Water
- Palm sugar – If you can’t find palm sugar, you can use brown sugar or regular sugar—just add it to taste!
- Fish sauce
Check the recipe card at the bottom of this post for all the ingredient details.
Shopping Guide: If you’re not a fan of fish sauce because of its strong smell, I get it. But, trust me, using a high-quality fish sauce like Red Boat Fish Sauce or Magic Chef will make a huge difference. These brands are made with anchovies and salt, and they don’t have that pungent odor.
How To Make Zucchini Curry
Heat up your skillet over medium heat, then add the oil. Toss in the red curry paste and give it a stir—let it cook until it smells amazing!
Throw in the chicken and carrots, then give everything a good stir so they’re nicely coated in all that flavorful curry paste.
Next, toss in the zucchini, coconut milk, and water. Let it come to a boil and simmer for about 5 minutes. Then, stir in the palm sugar and fish sauce, letting it bubble for another minute or so—just until the zucchini is tender but still has a bit of bite. That’s it! Serve it up right away with some fluffy jasmine rice.
Secrets To The Best Zucchini Curry
- The key to bold, authentic flavor is all in the curry paste. I always go for Mae Ploy or Maesri for that rich, restaurant-quality taste. If you prefer something milder, Thai Kitchen is a good option too.
- I never skip cooking the curry paste in oil first—it makes all the difference! Just a quick sizzle for about a minute brings out all those deep, aromatic flavors.
- I always go for small to medium zucchini—they’re more tender and less watery. I look for firm, glossy skin with no wrinkles or soft spots. If it still has the stem attached, that’s a good sign it’s fresh!
- When it comes to coconut milk, I always use full-fat or coconut cream. It gives the curry that creamy, luscious texture, while the light version just doesn’t have the same richness.
Frequently Asked Questions
It has a bit of heat from the red curry paste, but you can easily adjust it to your taste. For more spice, add extra curry paste or toss in some red chilies. If you want it milder, just stir in a little more coconut milk.
No, curry powder isn’t the same as Thai red curry paste. The flavors are completely different, so I don’t recommend swapping one for the other.
Keep any leftover zucchini curry in an airtight container in the fridge for up to 3 days. When you’re ready to eat, warm it up on the stove over low heat or in the microwave. If it’s too thick, just add a splash of water or coconut milk.
I don’t recommend freezing it. Coconut milk tends to separate, and the zucchini can turn mushy once thawed. It’s best to enjoy it fresh or keep it in the fridge for a few days.
This recipe is only 318 calories per serving.
What To Serve With Zucchini Curry
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Thai Curry Recipes You Might Like
Prevent your screen from going dark
-
Heat a skillet over medium heat and add the oil. Sauté the red curry paste until it becomes aromatic.
-
Add the chicken and carrots to the pot and stir well to coat them with the curry paste.
-
Add the zucchini, coconut milk, and water, and bring the curry to a boil for about 5 minutes. Then add the palm sugar and fish sauce, letting it boil for another minute or so, or until the zucchini is slightly soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.
- The key to bold, authentic flavor is all in the curry paste. I always go for Mae Ploy or Maesri for that rich, restaurant-quality taste. If you prefer something milder, Thai Kitchen is a good option too.
- I never skip cooking the curry paste in oil first—it makes all the difference! Just a quick sizzle for about a minute brings out all those deep, aromatic flavors.
- I always go for small to medium zucchini—they’re more tender and less watery. I look for firm, glossy skin with no wrinkles or soft spots. If it still has the stem attached, that’s a good sign it’s fresh!
- When it comes to coconut milk, I always use full-fat or coconut cream. It gives the curry that creamy, luscious texture, while the light version just doesn’t have the same richness.
Serving: 2people, Calories: 318kcal, Carbohydrates: 11g, Protein: 26g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 73mg, Sodium: 294mg, Potassium: 801mg, Fiber: 2g, Sugar: 7g, Vitamin A: 6113IU, Vitamin C: 19mg, Calcium: 53mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
