Thai curries are a favorite of mine when I eat out at Thai restaurants, especially when I’m trying to avoid eating noodles and other high carb dishes. Normally I make this dish with shrimp or chicken breast but on occasion if I’m on a veggie kick I’ll just use vegetables. This dish is pretty easy to make as long as you have the right ingredients and it’s tasty as well. I also use light coconut milk but feel free to replace that will regular coconut milk for even better flavor.


  • 1 small zucchini
  • 1 tomato
  • 1/2 onion
  • 2 green onions
  • 1/2 cup mushrooms
  • 1/2 lime
  • 2 basil leaves
  • 1 can of light coconut milk
  • 1 tbsp brown sugar
  • 2 tsp of fish sauce (if you don’t have fish sauce substitute with soy sauce)
  • 1 tbsp of red curry paste
  • 1/8 tsp of salt
  • 1 tbsp of olive oil
  • 1 tsp of chili paste


Heat up the olive oil in a wok over medium heat. When the oil starts to smoke, toss in the onions (chopped into larger pieces) and saute for 3 minutes or until the onions are starting to get translucent and browned a bit. Next add in the sliced zucchini, mushroom and tomatoes and cook for another 3 minutes. Add in the can of coconut milk, red curry paste, chili paste, brown sugar, salt and fish sauce and cook over low heat for 10 minutes. Squeeze in the lime and stir. Make sure to taste the curry at this point and make sure the you like the flavor. If you think it needs some more sweetness add a little more brown sugar. If it needs some heat, toss in a little more chili paste. I usually serve this with a side of brown rice for a great healthy meal. Garnish with sliced basil leaves and enjoy.