Spicy Coconut Basil Chicken Curry with Garden Vegetables.
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 1 1/2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1/4-1/2 teaspoon cayenne pepper
- kosher salt and black pepper
- 3 tablespoons sesame oil or extra virgin olive oil
- 2 zucchini or summer squash, diced
- 2 ears sweet corn, kernels removed from the cob
- 2-3 medium shallots, chopped
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 pinch crushed red pepper flakes
- 1 can (14 ounce) coconut milk
- juice and zest from 1/2 a lemon
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, roughly torn
- 2 cups cooked basmati rice
- toasted sesame seeds
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Instructions
- 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!
Source
Original recipe: View Original