Thai Red Curry Zucchini Boats

red thai zucchini boats

I’m keeping with my #ThaiTuesday theme. If you haven’t noticed, we really like our Thai spices around here; a couple of weeks ago, I posted one of our favourite Thai dishes. Although today’s recipe doesn’t have quite the same standing in our dinner rotation, with all the zucchini I’ve been harvesting it might quickly catch up.

I have been making zucchini boats for a while now, but I usually fill them with tomato sauce, beef and cheese. This is a undoubtedly a delicious way to serve zucchini, but the foodie in me is always asking “what else could I do”…? I couldn’t let this question go unanswered, so I started playing around with a few different ideas.

Red Thai Zucchini Boats

I wanted to try and keep it meatless, so we would have yet another option for our Meatless Mondays. Thai flavours seemed like an obvious choice. Stuffing a squash with a grain? Another obvious choice. I looooove to make red Thai basmati rice – we eat it almost weekly, often with grilled vegetables and chicken on the side. It’s so good! I find plain rice disappointing now.

Making the rice is easy peasy. Toss into your pot the rice, coconut milk, water, lime juice, a touch of brown sugar and the curry paste. Bring it to a boil, stir it around and let it simmer for 15-20 minutes. Ta da!! It’s pretty hard to resist just eating it with a spoon.

Turning the squash themselves into boats is really easy. Cut the tips of the zucchini off, then cut them each lengthwise down the middle. Scoop out the soft flesh inside using a spoon or a melon baller, and they’re ready for filling.

Along with the amazing, creamy, red Thai curry rice, we’ve added some diced up veggies to throw into the boats. You could really use anything, but I kept it simple with mushrooms, red bell peppers and carrots. You could also add in the zucchini pulp that you just scooped out!

While the rice is cooking, stir fry the veggies in a large pan with garlic and ginger. Combine the veggies with the cooked rice and proceed to filling the boats!

Now, you could stop here…but that would be foolish. The red Thai sauce that goes on top of the zucchini boats takes this dish to another level!! I could seriously drink this sauce (I might have). You can prepare the sauce while the zucchini is cooking, and then drizzle over the tops as soon as you take them out.

The softened zucchini, spicy sauce and creamy rice make for the perfect combination of textures in your mouth. This dish has real substance – for rice and vegetables, it’s pretty darn filling. Etienne and I could only eat 1 each!

Do you have a ton of zucchini in your garden? Try these zucchini boats for a quick, fun way to use up those veggies. #ThaiTuesday lives on!!

Red Thai Zucchini Boats

red thai zucchini boats

Red Thai Zucchini Boats

Prep

Cook

Total

Yield 4 servings

Go boating with these Red Thai Zucchini Boats - stuffed with red curry basmati rice and vegetables and smothered in a spicy Thai sauce.

Ingredients

Red Thai Basmati Rice

  • 1 cup basmati rice
  • 1 cup coconut milk (light or full fat)
  • 1 cup water
  • 3 tbsp red Thai curry paste*
  • 1 tbsp brown sugar
  • 1 tbsp lime juice

Zucchini Boats

  • 3 large zucchini
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1" piece of fresh ginger, grated
  • 1/2 red bell pepper, diced
  • 1 carrot, finely diced
  • 1 cup white mushrooms, diced

Red Thai Sauce

  • 1 cup coconut milk (light or full fat)
  • 1 tbsp peanut butter
  • 1 tbsp red Thai curry paste
  • 1 tbsp lime juice
  • 1 tbsp brown sugar

Instructions

  1. Preheat the oven to 350 F. Prepare the rice by combining all of the rice ingredients as listed above and bring to a boil over medium-high heat. Reduce the heat to low, stir the rice around and simmer for 20 minutes with the lid on. When the rice is done, remove from heat and set aside.
  2. While the rice is cooking, trim both ends of each zucchini and slice them open lengthwise. Using a spoon or a melon baller, remove the soft flesh of the zucchini, creating a "boat". Set the flesh aside for later or discard*. Place the zucchini side by side on a large baking sheet or casserole dish.
  3. Heat the olive oil in a large skillet over medium-high heat. When it begins to shimmer, add the garlic and stir fry for a minute or two, before adding the ginger and frying for another minute. Add the diced veggies and sauté for about 5 minutes. Remove the veggies from the heat and combine them with the basmati rice.
  4. Using a spoon, fill each zucchini cavity with the rice and vegetable mixture; if you have some leftover, it can be saved and served with the zucchini boats. Once all of the zucchini have been filled, place the baking sheet into the oven for 40-45 minutes, or until the zucchini is fork-tender.
  5. While the zucchini is cooking, whisk together all of the sauce ingredients in a small pot over high heat. Whisk continuously, or until the sauce has started to thicken. Reduce the heat to medium and continue whisking every few minutes until the sauce has thickened to your liking, about 15 minutes for me. Keep the sauce on low until your zucchini is ready.
  6. Serve the zucchini on a bed of rice (if there is some leftover) with sauce poured over the top.

Leftover zucchini and sauce will keep in the fridge, in an airtight container, for 3-4 days.

Notes

  1. If you're not a big fan of spice, use 2 tbsp red curry paste.
  2. You can also combine the scooped out flesh from the zucchini with your vegetables; sauté the flesh along with the other veggies.

Pin It!

red thai curry zucchini boats

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Shop today’s recipe!

 

21 Comments

  1. ooh, i love the sound of thai tuesday! taco tuesday is so basic (; anything with coconut milk and curry paste (ie THESE) and i’m there!

  2. Kelsie | the itsy-bitsy kitchen

    OH MY GOSH KATHERINE! I think we have the same taste buds or something. These look incredible! I love my Thai spices too. I need to pick up zucchini at the store tomorrow! I see a fantastic dinner in my future 🙂

  3. I love your Thai Tuesdays! You always come up with something so creative and YUMMY! XOXO

  4. sounds amazing! Thai is my favorite curry!

  5. These Zucchini boats sound incredible!! What a fancy dinner option for when I have guests around! I love the recipe..Will be trying it out soon 🙂

  6. Love these Katherine! What an awesome meatless Monday option and a great way to use zucchini! I bet these would be lovely as an app or even part of a multi course Thai meal. That sauce sounds pretty incredible too! Love coconut milk! I always have my pantry stocked with cans of the stuff. Pinned! XO

    • I LOVE the idea of serving these as part of a multi course meal. I will need to do a Thai themed dinner party soon!! The sauce is awesome – I want it on everything haha and ya I always have a ton of coconut milk too!! Thanks for the pin!! XO

  7. Anything Thai and I’m game (well, who isn’t? ). I neeeeed this in my life and all that is standing in between is fresh zucchini. Got to run to the store.

  8. Yaaaass! Thai Tuesday is GENIUS! I love love looove Thai food, so maybe I need to make an appearance at your house next Tuesday, huh? 😉 These zucchini boats look absolutely delicious! These flavorful bad boys are going on our menu very soon! Cheers! <3

  9. These look absolutely mouthwatering Katherine! I can’t get enough zucchini during the summer! It’s one of my favorites. Can’t wait to add these to my weekly menu!

  10. I need these in my life! I love all things thai and that sauce!! I can see why you might have drank it, it would be a sin to leave any behind! Pinned! Take care.

  11. How did I miss this? Must have been while I was away… Thai is absolutely a favorite in our house and my daughter is going to love it! Thanks for sharing!

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