Red Curry with Zucchini
A beautiful and fiery dish, this curry is warming and full of flavor, as well as being packed with all the goodies that make this vegetarian meal so satisfying.
Ingredients
• 1 tbsp sesame or preferred cooking oil
• 1 sweet onion, thinly sliced
• 3 potatoes, peeled and diced
• 2–3 medium zucchini, halved and sliced, or one large prepped the same way
• 1 red bell pepper, diced
• 1–2 hot peppers (Thai chili or serrano), finely chopped
• 1 large and very ripe tomato, diced (one can of tomatoes can be used instead, too)
• 2 garlic cloves, minced
• 1 tbsp red curry paste (adjust to taste)
• 1 can (14 oz) full-fat coconut milk
• Salt to taste
• Fresh basil, chopped, but reserving some leaves for garnish
Optional: chopped cilantro, lime wedges, cooked rice (jasmine or basmati is nice). It’s also delicious over a bed of rice noodles.
Heat notice: If the sauce is too hot, you can adjust the heat with a tablespoon or two of brown sugar, or molasses to taste.
Instructions
1. Heat oil in a skillet over medium heat. Add onion and potatoes, and cook until tender.
2. Stir in zucchini, bell pepper, and hot peppers. Cook until tender, about 5–6 minutes.
3. Add garlic and red curry paste. Stir for 1 minute to release aromas.
4. Pour in coconut milk and a pinch of salt. Simmer gently and stir regularly for 3–5 minutes until sauce thickens slightly. Remove from heat, add in chopped basil.
5. Spoon over cooked rice or rice noodles, garnish with basil, cilantro and lime if desired. We like having it with warmed pita or panini slices.
This dish is super flexible—add tofu, shrimp, or chicken if you want protein, or toss in edamame or yellow cherry tomatoes for extra color and texture.
