Zucchini Curry

Name: Zucchini Curry
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp oil; 1.5 tbsp red curry paste; 230 g boneless skinless chicken breast, cut into cubes; 6 piece baby carrots; 175 g zucchini, cut into quarters; 80 ml coconut milk; 0.25 cup water; 2 tsp palm sugar; 0.5 tsp fish sauce

A quick and easy Thai red curry with tender zucchini, juicy chicken, and creamy coconut milk — ready in just 15 minutes.

15 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

318

Calories

26g

Protein

11g

Carbs

19g

Fat

Scale recipe

2 servings

Original recipe

Ingredients9 items

Produce

🥕baby carrots6 piece

🥒zucchini, cut into quarters175 g

Meat

🍗boneless skinless chicken breast, cut into cubes230 g

Pantry

🛢️oil1 tbsp

🥥coconut milk80 ml

🍯palm sugar2 tsp

🐟fish sauce½ tsp

Spices

🌶️red curry paste1½ tbsp

Other

💧water¼ cup

Instructions

1
Cut the chicken breast into bite-sized cubes.
2
Cut the zucchini into quarters, choosing small to medium zucchini with firm, glossy skin for the most tender result.
3
Heat a skillet over medium heat and add the oil.
4
Add the red curry paste and sauté for about 1 minute until it becomes aromatic — cooking the paste in oil first brings out its deep, aromatic flavor.
1:00 timer
5
Add the chicken cubes and baby carrots, stirring well to coat them in the curry paste.
6
Add the zucchini, coconut milk, and water to the skillet.
7
Bring the curry to a boil and let it simmer for about 5 minutes.
5:00 timer
8
Stir in the palm sugar and fish sauce.
9
Let the curry boil for another minute or so, until the zucchini is slightly soft but still has a bit of bite — take care not to overcook it.
1:00 timer
10
Dish out and serve immediately with steamed jasmine rice.

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CuisineThai