Step 1

Since this is a quick and easy vegan curry that comes together fast, you'll want to prep all the ingredients and have them ready to go. On a clean cutting board, dice and slice the vegetables as mentioned in the ingredient list.

Step 2

Heat a large skillet over medium heat and add the coconut oil. Once the coconut oil is melted, add the chopped onion and sauté for 5 minutes until it starts to soften. Add the garlic and ginger, cooking for 1 more minute.

Step 3

Add in the chopped zucchini and halved cherry tomatoes with 1/4 cup water. Cook the dish covered for 5 more minutes until the vegetables are soft and the tomatoes are breaking down.

Step 4

Remove the lid and turn up the heat to medium-high. Finish cooking the vegetables until the zucchini is all the way cooked through (about 3+ minutes more). There will be some liquid on the bottom of the pan but some of it will have cooked down.

Step 5

Add the 1/2+ can of coconut milk, using mostly the coconut cream and saving the remaining can for another use. Also add in chili paste and soy or coconut aminos.

Step 6

Add in a pinch of sweetener to taste, if you're using it. Either brown sugar works well or to keep your vegan Thai red curry sugar-free, use monk fruit golden.

Step 7

Sauté 3-5 more minutes until the curry is at the desired consistency.

Step 8

Garnish the zucchini curry with chopped fresh cilantro or fresh basil slivers, if desired.

Step 9

Serves Enjoy!