Low-Spice Thai Green Curry with Zucchini and Tofu
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 (vegetarian) ready in about 40 minutes pairs pressed and cubed firm tofu, medium, sliced into half-moons zucchini, (13.5 oz) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Spice Thai Green Curry with Zucchini and Tofu take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Spice Thai Green Curry with Zucchini and Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Low-Spice Thai Green Curry with Zucchini and Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Spice Thai Green Curry with Zucchini and Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Spice Thai Green Curry with Zucchini and Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
