Thai•quick
Zucchini Curry
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!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste
- 8 oz (230g) boneless and skinless chicken breast (cut into cubes)
- 6 baby carrots
- 6 oz (175g) zucchini (cut into quarters)
- 80 ml coconut milk
- 1/4 cup water
- 2 teaspoons palm sugar (or white sugar to taste)
- 1/2 teaspoon fish sauce
Instructions
- 1
Heat a skillet over medium heat and add the oil. Sauté the red curry paste until it becomes aromatic.
- 2
Add the chicken and carrots to the pot and stir well to coat them with the curry paste.
- 3
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.