A rich and creamy Thai-inspired zucchini curry with tofu and coconut milk. It’s a super simple one-pot meal that requires minimal chopping and just a few vegan pantry staples.
It seems that every summer, I come back from our annual Cape Cod camping trip with a new recipe inspired by something random I threw together in the gazebo. This zucchini curry is the result of this year’s retreat.
Like all campsite recipes before it (see: tomato peach salad, chickpea tomato pasta), this dish was born out of limitations. Basically, I needed to make dinner with what we had in our cooler and “pantry” (i.e. the plastic bin in our gazebo). I aimed for something that required minimal chopping and would result in the fewest dirty dishes, as doing dishes in the woods is my absolute least favorite part of camping.
We ate this Thai-inspired curry with quinoa, and it was surprisingly satisfying. It’s now one of my go-to ways to use up summer squash.
All of this is to say, if it can be done in the woods with minimal amenities, it’s definitely simple enough for a weeknight meal in a fully-equipped indoor kitchen.
Zucchini Curry at a Glance
This vegan stew is mainly made up of crispy tofu, zucchini, and onions. Coconut milk creates the creamy broth, and everything is flavored with Thai red curry paste.
Key Ingredients + Substitutions
- Zucchini: You could also use yellow summer squash.
- Onion: I prefer white or red onions here – they’re sweeter – but yellow is fine too if that’s all you have.
- Tofu: I recommend “super firm” because it doesn’t need to be pressed. But “extra firm” also works.
- Thai Red Curry Paste: Look for Maesri or Thai Kitchen brands.
- Peanut Butter: Adds a nuttiness to the curry (similar to massaman curry).
- Coconut Milk: Use a full fat unsweetened one for the silkiest texture.
- Lime: Balances the richness of the broth and brightens everything up.
- Sugar: I like a bit of raw sugar in the broth to balance the acidity of the lime. You can sub with white or brown sugar.
How to Make Thai-Inspired Zucchini Curry
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Cook the Tofu
Cut the tofu into small cubes. Season with salt and pepper, and cook in a large high-sided skillet over medium heat until golden. (For optimal crispness, resist the urge to move/flip the tofu more than necessary.) Then remove from the skillet and set aside.
Step 2: Sauté the Vegetables
Add the onions and zucchini to the now-empty skillet, and sauté over medium-high heat until the vegetables are lightly golden but not mushy, about 8 minutes.
Step 3: Finish the Curry
Stir the curry paste into the vegetables and cook for 30 seconds. Then add the coconut milk, peanut butter, and remaining flavorings to the skillet, and stir the tofu back in.
Reduce the heat to low and gently simmer for 5 minutes. Taste the broth and adjust the seasonings, if needed, before serving.
Notes on Storage
Store leftover zucchini curry in an airtight container in the fridge and eat within 3 days. Reheat in the microwave or on the stovetop. I do not recommend freezing this dish as thawed zucchini can take on an unpleasant texture.
More Curry Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Zucchini Curry
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Vegan
Description
This zucchini curry is a simple one-pot meal made mainly with pantry staples.
Ingredients
- 2 tablespoons neutral oil, like avocado or refined coconut
- One 16-ounce block “super firm” tofu, cut into 3/4-inch cubes* (see note below)
- Fine sea salt + freshly ground black pepper, to taste
- 2 small zucchini (about 1 pound), cut into 1/2-inch-thick slices
- 1 small white, yellow, or red onion, cut into 1/2-inch cubes
- 2 tablespoons Thai red curry paste*
- 2 tablespoons natural peanut butter
- One 13-ounce can unsweetened full fat coconut milk
- 1 tablespoon lime juice (or more to taste)
- 1 teaspoon raw/turbinado sugar*
- 1 teaspoon soy sauce (or more to taste)
- 1/4 cup water
- Rice, quinoa, or noodles + cilantro, for serving
Instructions
- Heat the oil in a high-sided 12″ skillet (or Dutch oven) over medium heat.
- Season the tofu with salt and pepper, and arrange in the skillet in an even layer. Cook undisturbed until the tofu is nicely golden on the bottom and crisp around the edges, 5 to 6 minutes. Then flip and continue cooking in the same manner, browning 3-4 sides total. (Resist the urge to move the tofu more than necessary.)
- Remove from the skillet and set aside.
- Raise the heat to medium-high, and add the zucchini and onions to the now-empty skillet with a pinch of salt. Cook, stirring once or twice, until the vegetables are golden brown but not mushy, about 8 minutes.
- Stir in the curry paste and cook for 30 seconds.
- Add the peanut butter, coconut milk, lime juice, sugar, soy sauce, and water to the skillet, and stir to incorporate. Add the tofu back in, reduce the heat to low, and simmer the curry for 5 minutes.
- Taste and adjust the seasonings, if needed. Serve alongside quinoa, rice, or noodles, garnished with cilantro.
Notes
- If using “extra firm” tofu instead of “super firm”, I recommend pressing it before cooking to remove excess moisture. Use a tofu press or: place the tofu on a plate, then top with another plate or cutting board, and weigh down with something heavy, like a couple of cans, to squeeze out excess water. Let stand for 15 minutes, periodically draining off the water that pools at the bottom of the plate. Then undo the contraption and proceed with the recipe.
- Look for Maesri or Thai Kitchen brands.
- I like a bit of sugar in the broth to balance the acidity of the lime. You can sub with white or brown sugar.
Nutrition
- Serving Size: 1/4 of the recipe (without rice)
- Calories: 490
- Sodium: 111 mg
- Fat: 35 g
- Carbohydrates: 15 g
- Fiber: 4.8 g
- Protein: 25 g
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