A rich and creamy Thai-inspired zucchini curry with tofu and coconut milk. 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 Thai-inspired zucchini curry is the result of this year’s retreat, and it’s since become one of my go-to ways for using up summer squash.
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. This high-protein meal comes together in about 35 minutes and in just one pan.
Quick Recipe Summary
- What: A creamy coconut milk curry with zucchini, onions, and crispy tofu.
- Why You’ll Love It: This one-pan meal is fragrant thanks to store-bought red curry paste, rich and nutty thanks to peanut butter, and brightened up with lime juice – i.e. it tastes like something you could get at your favorite Thai restaurant.
- How: You start by crisping up tofu cubes in a pan, then pulling them out and setting them aside. Then you quickly cook zucchini and onions, and finish the curry by combining all the other ingredients in the same pan.
Key Ingredients + Substitutions
- Zucchini: You could also use yellow summer squash, if you want.
- 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) and rounds out the other flavors.
- 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 Zucchini Curry (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the printable 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.
Watch the Video
Other Vegetables You Can Use
If you’d like to incorporate other vegetables, use one zucchini instead of two, and make up the difference with cremini mushrooms, broccoli, green beans, or cauliflower.
FAQs
Technically, yes. You can substitute the tofu with a can of drained and rinsed chickpeas, or use 1 1/2 cups frozen shelled edamame; add them in step 6 with the coconut milk.
Yes – your curry will just have a slightly different flavor profile.
That really depends on the brand of curry paste you use. Maesri, for example, is spicier than Thai Kitchen. If you’re sensitive to heat, start with 1 tablespoon curry paste and add more later if needed.
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 because thawed zucchini can take on an unpleasant gummy texture.
More Curry Recipes to Try
- Tempeh Curry
- Chickpea Spinach Curry
- Indian-Inspired Chickpea Eggplant Curry
- Palak Tofu (Indian Spinach Curry)
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
Thai Zucchini Curry with Tofu
- 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
Creamy Thai zucchini curry with crispy tofu, coconut milk, and red curry paste. A high-protein plant-based dinner ready in just 35 minutes.
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)
- Salt + freshly ground black pepper, to taste
- 2 small or 1 large zucchini (about 1 pound), cut into 1/2-inch-thick half-moons
- 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 Thai 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
- Cilantro, for serving
- Rice, quinoa, or noodles, for serving (optional)
Instructions
- Heat the oil in a high-sided 12″ skillet (or Dutch oven) over medium heat.
- Sprinkle the tofu with salt and pepper, and arrange in the skillet in a single 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. (For proper browning, resist the urge to move the tofu more than necessary.)
- Remove tofu 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. Garnish with cilantro. Serve alongside quinoa, rice, or noodles, if desired.
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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