Name: Spicy Coconut Basil Chicken Curry With Garden Vegetables. Recipe
Total time: 30 min
Yield: 4
Cuisine: Indian

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The creamiest, easiest, summer style curry made this curry with whatever produce you have on hand!

How to make Spicy Coconut Basil Chicken Curry With Garden Vegetables. Recipe

Tieghan Gerard

Crawler

Indian

<p>The creamiest, easiest, summer style curry made this curry with whatever produce you have on hand!</p>

boneless skinless chicken thighs or breasts, thinly sliced

yellow curry powder

ground turmeric

1/2 cayenne pepper using more or less to your taste

kosher salt and black pepper

sesame oil or extra virgin olive oil

zucchini or summer squash, diced

ears sweet corn, kernels removed from the cob

medium shallots, chopped

cloves garlic, minced or grated

fresh ginger, grated

crushed red pepper flakes

coconut milk

juice and zest from a lemon

fresh cilantro, chopped

fresh basil, roughly torn

cooked basmati rice

toasted sesame seeds for serving

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!

step 1

HalfBaked Harvest