Hearty Thai-spiced Zucchini Stew Recipe

I stumbled upon this combination late one evening when my refrigerator held nothing but a few summer squashes and a lonely jar of curry paste. The resulting broth turned out so rich and fragrant that it instantly earned a permanent spot in my weekly rotation.

Now, this Thai-spiced Zucchini Stew is my answer to busy weeknights when I crave something restorative but lack the energy for complicated cooking.

Why This Thai-spiced Zucchini Stew Will Become Your Go-To Recipe

The magic of this dish lies in how quickly the zucchini absorbs the complex, fiery notes of the red curry paste while retaining a tender bite. You get all the depth of a slow-simmered curry without standing over the stove for hours.

This Thai-spiced Zucchini Stew relies on pantry staples like coconut milk and ginger to create a luxurious texture that feels surprisingly indulgent. It is naturally plant-based, yet the creamy broth is satisfying enough to please everyone at the table.

Preparing the vegetables takes just minutes, meaning you can have a wholesome, homemade meal ready faster than ordering takeout. The flavors actually improve the next day, making it a brilliant option for meal prep lunches.

If you enjoyed this creamy vegetable dish, I highly recommend trying my Cozy Vegetable Beef Soup Recipe for those colder nights. You might also love the warming flavors in my Savory Butternut Squash Casserole Recipe for a heartier baked option.

Everything You Need for Perfect Thai-spiced Zucchini Stew

Here is the simple grocery list for this recipe:

• Zucchini: Choose firm, medium-sized squash for the best texture.
• Coconut Milk: Full-fat canned milk provides the necessary creaminess and body.
• Red Curry Paste: This adds the signature heat and aromatic spice blend.
• Vegetable Broth: savory base that thins the stew without diluting flavor.
• Fresh Ginger: Grated root adds a spicy, peppery kick that cuts through the richness.
• Garlic: Essential for that savory foundation.
• Lime: Fresh juice provides acidity to balance the fats.
• Soy Sauce: Adds salt and deep umami flavor.
• Brown Sugar: A small amount balances the heat and acidity.
• Cilantro: Fresh leaves add a burst of color and herbal brightness.
• Oil: Neutral oil like avocado or coconut works best for sautéing.

My Method for Thai-spiced Zucchini Stew

Let’s get cooking!

1. Begin by heating your oil in a large pot or Dutch oven over medium heat until it shimmers but does not smoke. Add the red curry paste, grated ginger, and minced garlic, stirring constantly for about two minutes. You want the paste to darken slightly and become incredibly fragrant, which signals that the aromatics have bloomed and released their oils.
2. Pour in the coconut milk and vegetable broth, using a whisk or wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the soy sauce and brown sugar, then bring the liquid to a gentle simmer. You should see small bubbles breaking the surface, but avoid a rolling boil to keep the coconut milk from separating.
3. Add the sliced zucchini to the pot, ensuring the pieces are submerged in the golden-orange broth. Lower the heat slightly and let the Thai-spiced Zucchini Stew simmer uncovered for about eight to ten minutes. The squash should be tender enough to pierce easily with a fork but still hold its shape, not mushy.
4. Remove the pot from the heat immediately to stop the cooking process. Stir in the fresh lime juice and taste the broth, adjusting the salt or lime if needed to suit your preference. Ladle the stew into bowls and top generously with fresh cilantro leaves before serving.

My Thai-spiced Zucchini Stew Secrets

Sautéing the curry paste effectively is the most important step, as it unlocks the spices that can otherwise taste raw or flat. I always give it full attention for that first minute or two until the scent fills the entire kitchen.

Be careful not to slice the vegetables too thin for this Thai-spiced Zucchini Stew, or they will dissolve into the broth. Chunky half-moons hold up much better against the heat of the simmering liquid.

I find that using full-fat coconut milk makes a significant difference in the final mouthfeel compared to “lite” versions. The extra fat carries the spice beautifully and makes the broth velvety smooth.

How to Serve This Thai-spiced Zucchini Stew

I personally enjoy ladling this stew over a mound of steamed jasmine rice, which soaks up the spicy coconut broth perfectly. The mild, floral flavor of the rice balances the intensity of the curry paste.

For a lighter meal, you can serve this Thai-spiced Zucchini Stew on its own with a side of toasted naan bread for dipping. A final squeeze of lime right at the table adds a fresh brightness that lifts every spoonful.

I love seeing your creations, so please follow me on Pinterest to share your photos and find more easy dinner inspiration!

Thai-spiced Zucchini Stew

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• Author: Amelia Bryan
• Total Time: 25 min
• Yield: 4 servings
• Diet: Vegan

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Description

A creamy, fragrant coconut curry stew packed with tender zucchini and fresh ginger. This plant-based dinner is ready in under 30 minutes.

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Ingredients

• 1 tbsp neutral oil (avocado or coconut)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2–3 tbsp red curry paste (depending on heat preference)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp brown sugar
• 3 medium zucchini, sliced into half-moons
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Heat the oil in a large pot over medium heat. Add the minced garlic, grated ginger, and red curry paste. Sauté for 2-3 minutes until the paste darkens and becomes very fragrant.
2. Pour in the coconut milk and vegetable broth, whisking to combine the paste with the liquids. Stir in the soy sauce and brown sugar. Bring the mixture to a gentle simmer.
3. Add the sliced zucchini to the pot. Simmer gently for 8-10 minutes, or until the zucchini is tender but not mushy.
4. Remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Notes

For extra protein, you can add cubed tofu or a can of chickpeas along with the zucchini.

• Prep Time: 10 min
• Resting Time:
• Cook Time: 15 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Thai-inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 240
• Sugar: 4g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Thai-spiced Zucchini Stew, vegan coconut curry, easy zucchini recipe, dairy-free stew, 30 minute dinner