Green Coconut Curry With Zucchini Noodles and Tofu


Spiralized zucchini will never be satisfying if only used as a replacement for pasta. But when added to an easy vegetarian curry, the strands bulk up the amount of veggies, add a fun twisty texture, and eliminate the need for a base of white rice. Adding the zucchini after the green beans and snap peas have hit the heat ensures they retain a crisp-tender texture and don't wind up limp. Searing the tofu separately in a hot skillet gives it those beautiful brown, crispy edges—just be sure to press the tofu before sautéing to reduce extra moisture.

Green Coconut Curry With Zucchini Noodles and Tofu
A quick curry is a weeknight dinner savior, and this vegetarian version is no exception. Because all curry pastes differ in spiciness, taste the broth before adding more. Don’t hesitate to experiment with other veggies, such as eggplant or broccoli. Get the Recipe:Green Coconut Curry With Zucchini Noodles and Tofu. Photo: Caitlin Bensel
Hands On Time:
35 mins
Total Time:
35 mins
4 to 6 - servings


  • 1 13.5-oz. can light coconut milk

  • 3 tablespoons green curry paste

  • 1 small yellow onion, chopped

  • 1 red bell pepper, chopped

  • 4 ounces green beans, halved crosswise (about 1 cup)

  • 4 ounces snap peas (about 1¼ cups), trimmed

  • ½ teaspoon kosher salt

  • ¾ cup vegetable stock

  • 12 ounces (4 cups) spiralized zucchini

  • 1 tablespoon plus 2 teaspoons tamari, divided

  • 1 tablespoon coconut oil

  • 1 14-oz. package extra-firm tofu, drained and pressed, cut into ½-inch cubes

  • 1 teaspoon honey

  • Thinly sliced basil leaves and lime wedges, to serve


  1. Place coconut milk in a large saucepan set over medium heat. Add curry paste and whisk to combine. Bring to a simmer; add onion, pepper, green beans, snap peas, and salt; toss to coat. Add the stock and bring to a boil; reduce heat and simmer until vegetables are tender but still retain some bite, 5 to 6 minutes. Add zucchini noodles and cook until crisp tender, 2 to 3 minutes more. Stir in 2 teaspoons tamari.

  2. Meanwhile, heat coconut oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until edges begin to brown, 8 to 10 minutes. Add the honey and remaining 1 tablespoon tamari; toss to coat. Cook until edges of tofu are crisp, tossing occasionally, 3 to 4 minutes more. Add to curry.

  3. Serve topped with fresh basil and lime wedges.

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