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

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Prep Time: 20

Cook Time: 30

Total Time: 50

Course: Side Dish

Cuisine: thai

Servings: 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

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

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