Low-Spice Thai Green Curry with Zucchini and Tofu

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A mild, soothing Thai green curry featuring tender zucchini and crispy tofu simmered in a fragrant coconut broth, ideal for a low-spice vegetarian dinner. This Thai-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs firm tofu, zucchini, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
2 medium, sliced into half-moons zucchini
1 can (13.5 oz) coconut milk
1 tbsp green curry paste
2 tbsp vegetable oil
2, minced garlic cloves
1/4 cup, chopped fresh basil leaves
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp lime juice
1/2 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 6-7 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
Step 2: Lower heat to medium, add 2 minced garlic cloves and 1 tbsp green curry paste to the skillet. Cook, stirring, for 1 minute until fragrant but not browned.
Step 3: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, stirring to mix the curry paste into the coconut milk.
Step 4: Add 2 medium sliced zucchini half-moons, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer gently for 8-10 minutes until zucchini is tender.
Step 5: Return tofu to the pan and stir in 1/4 cup chopped fresh basil leaves and 1 tbsp lime juice. Cook for 2 more minutes until heated through. Serve with jasmine rice.