
halfbakedharvest3.8
Basil Chicken Curry Zucchini Noodle Bowls.
Also known as my new go-to summer weeknight meal.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and cook the chicken until browned all over and cooked through, about ⏱️ 5-10 minutes. Remove the chicken from the skillet and place on a plate.
olive oil2 tablespoons
2
Add another tablespoon olive oil to the skillet. Add the red peppers and corn, cook ⏱️ 3-4 minutes and then toss in the ginger and garlic. Continue cooking the veggies another ⏱️ 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together. To the skillet add the curry powder and curry paste and give everything another good toss. Cook ⏱️ 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook ⏱️ 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil + cilantro. Add the zucchini and toss to combine and heat through.
olive oil2 tablespoonsfresh ginger (grated)1 tablespoongarlic (grated or minced)2 clovescoconut milk1 (14 ounce) canzucchini (spiralized)4
3
In a small bowl toss together the peaches and jalapeño.
peaches (diced)2jalapeño (seeded + diced)1
4
Divide the curry among bowls. Add a spoonful of the peaches + jalapeno, and a sprinkle of goat cheese. Top with mint, lime, and peanuts. Eat with Naan!
peaches (diced)2goat cheese (crumbled)4 ouncesmint, lime, and peanuts, for serving
Nutrition Facts
calories
544 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
6 g
sugar Content
20 g
sodium Content
284 mg
protein Content
36 g
cholesterol Content
85 mg
carbohydrate Content
35 g
saturated Fat Content
6 g
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