Also known as my new go-to summer weeknight meal.
Yep, this whole Basil Chicken Curry Zucchini Noodle Bowl recipe is kind of the picture perfect meal for these summer months. It’s fast and easy, light and healthy and LOADED with great produce that you can find at the market, or even in your garden if you happen to have a green thumb… and it’s warm enough to grow stuff where you live 🙁 .
I envy you guys with gardens, that would be amazing. My dad tried planting me a simple herb garden last summer, and well, it had a very hard time surviving the cold nights, even when we covered it. If we are to make an attempt at growing a garden again, my dad has decided he just needs to build a green house. Otherwise things will just freeze overnight, then everything dies and then well, that’s just so sad. So probably no veggie garden for me this year. We all just have too much going on this summer, but maybe next summer? We will see, life is crazy and throwing me curve balls left and right, but I’m kind of digging it. Crazy and exciting and nerve-racking, but I am doing my best to roll with it…which is super hard for my type A personality.
OK, but anyway, let’s stay on topic today. We had a long chat yesterday about all things cat, so maybe today we should talk a little more about food!
This curry noodle bowl is my ideal meal. It’s really nothing like a traditional curry, but I love the flavors, and it has curry-like elements, so I’m going with it.
The base of this curry is coconut milk and Thai curry paste…some of my favorite ingredients. Both pack in the flavor and make the dish super easy to throw together in hurry. I used chicken for my protein, but for my vegetarian and vegan readers, I think that sautéing cooked chickpeas or lentils would be pretty dang awesome too. I mean, I can’t lie, I personally might like that better than chicken… However, my meat loving family would not!
Alright, from there you add all your veggies. I used bell peppers, broccoli and corn, but you can honestly use whatever veggies you love/have on hand. I think that broccoli, carrots, mushrooms, asparagus, cabbage, potatoes, etc. would all be awesome. Get creative, be simple, whatever works here!
Once you have your curry all together, then comes the zoodles!! Or well, zucchini noodles as I call them. I don’t know, zoodles just feels kind of weird to me (like noodles from the zoo). Anyway, so here’s the deal, you guys know how I normally feel about zucchini noodles. Like if I’m going to eat them than you know that at least half the noodles need to be REAL pasta, like the ones full of CARBS. BUT… for this recipe I actually used ALL zucchini noodles.
I know, I know, what?!?!
You see, I did this on purpose, and with very good reason. A curry without a carb like rice or noodles means that you have extra sauce for dipping all the fresh homemade naan into. YESSSS.
You see know? If you use zucchini noodles, you get to double up on the naan, and that I am SO ok with.
And honestly, the zucchini noodles really were delicious here. Maybe the pasta just isn’t all tha necessary when adding a little protein like chicken, chickpeas or lentils.
And guys, that’s that it for today. Simple and to the point I guess…that’s Thursday for ya! 🙂
Basil Chicken Curry Zucchini Noodle Bowls.
Servings: 4 Servings
Calories Per Serving: 544 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 pound raw boneless skinless chicken, diced*
- 2 tablespoons olive oil
- 2 bell peppers chopped
- 2 cups ears corn kernels removed from the cob (or about 1 1/2-2 frozen corn)
- 1 tablespoon fresh ginger grated
- 2 cloves garlic grated or minced
- 1 tablespoon spicy curry powder
- 2-3 tablespoon Thai red curry paste I used 3
- 1 (14 ounce) can coconut milk
- 1 tablespoon low sodium soy sauce
- 1/2 cup each fresh basil + cilantro, chopped
- 4 zucchini spiralized
- 2 peaches diced
- 1 jalapeño seeded + diced
- 4 ounces goat cheese crumbled
- mint, lime, and peanuts, for serving
- 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.
- 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.
- In a small bowl toss together the peaches and jalapeño.
- 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!
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*To make this vegan swap 2 1/2 -3 cups cooked chickpeas for the chicken and omit the goat cheese
Bring on the extra saucy curry with a double (…triple?) serving of naan. OkOK.