halfbakedharvest4.4
Spicy Coconut Basil Chicken Curry with Garden Vegetables.
The creamiest, easiest, summer style curry made this curry with whatever produce you have on hand!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
1. In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper. 2. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about ⏱️ 5 minutes. Add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another ⏱️ 5-10 minutes or until they just begin to soften.3. Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook ⏱️ 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.4. To serve, divide the rice among bowls and spoon the curry overtop. Top with sesame seeds and fresh herbs. Enjoy!
ground turmeric1 teaspoon(14 ounce) coconut milk1 cangarlic, minced or grated2 clovescrushed red pepper flakes1 pinch
Nutrition Facts
calories
1010 kcal
serving Size
1 serving
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