Zucchini and chicken in a Thai red curry has always been my personal favorite. The reason is simple: this curry is quick and easy, no fuss to make and the end result is always satisfying.
I love all kinds Thai recipes and Thai curries are one of the easiest curry to make and it goes so well with fresh steamed white jasmine rice.
While dining out at Thai restaurants would be nice, I would rather get all the ingredients and make my own variation of the popular Thai red curry.
Making Thai food at home is easier than you think, you only need a few key ingredients: store-bought curry paste (you can get it online here), coconut milk, fish sauce, fresh ingredients such as chicken or beef, and vegetables. Easy breezy.
Many people don’t like fish sauce because of the pungent smell.
However, if you get a good quality fish sauce such Red Boat Fish Sauce or Magic Chef, you won’t even smell anything foul as fish sauce is made from anchovies and salt.
Anyway, before zucchini disappear from the market, savor the last bounty of zucchini and make this amazing Thai zucchini and chicken curry. I am sure your family would really enjoy this wonderful dish!
How Many Calories per Serving?
This recipe is only 320 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- Heat up a skillet with the oil. Saute the red curry paste until aromatic.
- Add the chicken and carrots into the pot and stir well with the curry paste.
- Add the zucchini, coconut milk, water and bring the curry to boil, about 5 minutes. Add the palm sugar and fish sauce and let boil for another minute or so, or until the zucchini is a bit soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.