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    Home » Curry » Gravy Curries » Thai Zucchini Curry with Red Curry paste

    Thai Zucchini Curry with Red Curry paste

    Published: Nov 26, 2015 · Modified: Dec 12, 2019 by Pavani · 9 Comments

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    Jump to Recipe

    Blogging Marathon# 58: Week 4/ Day 3

    Theme: Bookmarked Dishes

    Dish: Thai Zucchini Curry with Red Curry paste

    Happy Thanksgiving to all of you. Hope you have yummy food and lots of fun with your loved ones. We are going to a Thanksgiving party hosted by a dear friend, so we will definitely be having lots of yummy food and fun today.

    I am thankful for a lot of things - big thanks to god for this life, thanks to my family and friends for always being there in both happiness and sadness, thanks to the blogging marathon group for keeping me inspired and motivated to keep cooking and blogging.

    I am also thankful that I had this curry recipe in the drafts for today's post, otherwise I would have been scrambling to get this post done 🙂 I made this Thai Red Curry with Summer squash from Food52 couple of months ago. It came in handy today since I had bookmarked and tried it then.

    It is a hearty and filling dish made with zucchini, red lentils and chickpeas. The curry is flavored with red curry paste and cooked in coconut milk making it spicy and creamy. Serve it with some steamed rice for a delicious meal.

    Recipe adapted from here:

    Thai Zucchini Curry with Red Curry Paste

    Zucchini curry made with Thai red curry paste and coconut milk -- It is a hearty and filling dish that is spicy & creamy. Great to serve with some steamed rice.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 20 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 50 minutes mins
    Course: Side Dish
    Cuisine: thai
    Servings: 6 servings

    Ingredients

    • 1 tablespoon Oil
    • 1 Medium Onion, chopped
    • 2~3 tablespoons Red Curry paste
    • 2 Medium Zucchini, diced
    • 2 cups Low sodium Vegetable broth or water
    • 2 Medium Ripe Tomatoes, chopped
    • 1 cup Coconut Milk
    • ½ cup Red lentils
    • 2 teaspoons Soy sauce
    • 2 teaspoons Palm Sugar, grated
    • To taste Salt & Pepper
    • 15 oz. Chickpeas, rinsed and drained
    • 1 cup Spinach or Kale, chopped
    • 3 tablespoons Cilantro, finely chopped
    Get Recipe Ingredients

    Instructions

    • Heat oil in a heavy bottomed pan on medium heat. Add the onions and cook till they turn translucent. Stir in the red curry paste and cook for 2 minutes. Next add the zucchini and 1 cup of vegetable stock (or water) and cook for 4~5 minutes.
    • Stir in the remaining vegetable stock, chopped tomatoes, coconut milk and lentils. Bring the mixture to a boil. Reduce the heat to low, cover and cook for 15~20 minutes or until the lentils are tender.
    • Season with soy sauce, palm sugar, salt and pepper. Stir in the chickpeas and chopped greens and cook till the greens are wilted. Serve hot with rice.

    Nutrition

    Calories: 273kcal | Carbohydrates: 32g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 141mg | Potassium: 700mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2232IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 5mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Sowmya :)

      November 27, 2015 at 12:24 am

      Love Thai curry and you fish looks delicious

      Reply
    2. Sandhya Ramakrishnan

      November 27, 2015 at 1:31 am

      Love the creamy curry and what a timely recipe. I have frozen some red curry paste and this is going to be something that I will be trying soon.

      Reply
    3. Annu Swamy

      November 27, 2015 at 12:30 pm

      Red Thai curry is a favourite dish in our home. .. Looks delicious.

      Reply
    4. Priya Suresh

      November 27, 2015 at 7:47 pm

      Omg, this curry is just asking me to make it soon..ultimate curry to have simply with some rice.

      Reply
    5. Srividhya Gopalakrishnan

      December 01, 2015 at 4:08 pm

      Thai curries are in my todo list. bookmarking this

      Reply
    6. Suma Gandlur

      December 03, 2015 at 1:53 am

      I haven't really tried zucchini based curries and this one is really interesting and loaded with protein.

      Reply
    7. Harini-Jaya Rupanagudi

      December 06, 2015 at 11:46 pm

      I love the addition of chick peas in there and the thai flavors and coconut milk just calls my name 🙂

      Reply
    8. Page

      September 20, 2022 at 7:14 am

      There is no red curry paste in the ingredients list

      Reply
      • cookshideout

        September 20, 2022 at 1:40 pm

        Thank you for pointing that out. I've updated the recipe now.

        Reply

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