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Also known as my new go-to summer weeknight meal.

Basil Chicken Curry Zucchini Noodle Bowls | halfbakedharvest.com @hbharvest

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!

Basil Chicken Curry Zucchini Noodle Bowls | halfbakedharvest.com @hbharvest

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.

Basil Chicken Curry Zucchini Noodle Bowls | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Basil Chicken Curry Zucchini Noodle Bowls.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Calories Per Serving: 383 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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Ingredients

  • 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

Instructions

  • 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!

Notes

*To make this vegan swap 2 1/2 -3 cups cooked chickpeas for the chicken and omit the goat cheese
View Recipe Comments

Basil Chicken Curry Zucchini Noodle Bowls | halfbakedharvest.com @hbharvest

Bring on the extra saucy curry with a double (…triple?) serving of naan. OkOK.

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Comments

    1. Hi Caroline! Yes! That will work really well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  1. Hi! Could you please add the lime, peanut and mint leaves (seen on the photos) to the list of ingredients? I only noticed now, after I have bought all the ingredients listed in the recipe, that THOSE were the key elements on the photo that actually made me want to try the recipe. But now I have to do without them, I’m already back home from grocery shopping…. :/ Will let you know how it goes! 🙂

    1. Added to the list1 So sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  2. I’m not sure why you would classify this meal as a weekday go to, because all I could think of with every bite was who do I love the most in my life that would deserve this dish. This is an absolutely, incredibly delicious, taste sensation. I made the recipe as directed and only omitted the jalapeno at the end . The addition of fresh peaches and goat cheese only added to my complete satisfaction. Boyfriend didn’t stop eating long enough to wipe the curry of his chin. Thank You.

  3. 5 stars
    I veganized this with a chicken alternative and it was heavenly! Nomm’d on this for the first day of summer, it hit the spot ?

  4. 5 stars
    Absolutely delicious! I added in chopped carrots and onions and left out the goat cheese and it was still lovely. The coconut curry with the zoodles is an awesome combo, you could probably add in an any of your favorite veggies and it would still cook in well. Peach and jalapeno salsa to top was a great add. One of my favorite zoodle recipes I’ve tried so far, thank you!

  5. 5 stars
    I made this recipe tonight and I LOVED it! It was very filling. It was a bit runny at first but I let it simmer for a little while as recommended and it thickened up. Thanks for the recipe!

    1. Hi Nakima! I use the Canon EOS 5D Mark IV DSLR Camera. Everything is linked under photography on the shop page on HBH!

    1. I would stir them in with the soy sauce. Let me know if you have questions. Hope you love this recipe!

  6. Hi! Planning to make this tomorrow, but will probably have leftovers.. would it be best to keep the zoodles separate to keep them from getting soggy in the curry? (Never made zoodles before, and excited to test drive my new kitchenaid zoodler attachment!)

    1. I made this today and it was SO SO GOOD. I just tossed all the zoodles in – will report back on how the leftovers are!

    2. Hey Jamie! I’d keep them separate just to be sure they don’t get soggy and then add them to the curry! Let me know if you have questions. Hope you love this! 🙂

  7. We cooked this recipe tonight – very, very tasty!

    But . . . . there appears to be a typo in the recipe in this line:
    ” 1 ounce can coconut milk 14 ”

    First, I have never seen a “1 ounce can”;
    Second, what is the significance of “14”?;
    Third, what is the correct amount of coconut milk for the recipe?

    1. Thank you so much for letting me know!! Recipe is not fixed, it is 1 (14 ounce) can. So glad you loved this and sorry for the trouble!

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  9. This was so delicious! I’m definitely adding it to my favourite meals list. I added green beans, mushrooms, peppers, and roasted cauliflower and zucchini (baked with coconut oil). Served on brown rice. Thank you!

  10. What could I use for “zoodles” in this instead of zucchini? Do carrots work? Any other suggestions? Thank you so much!

    1. Hi! Yes carrots work great so do beats both yellow and red and also sweet potatoes work awesome too. Let me know if you have any questions. I hope you love the recipe. Thanks!

  11. We just picked up our first CSA box of the summer the other day so I was able to use veggies from it to make this for dinner last night! We got a pretty head of cauliflower in our box, so I roasted that up with some chickpeas to replace the chicken. We also got a big bag of peas, so I shelled those to use in place of the corn. It was super yummy! The peaches on top added such a nice hit of sweet juicy flavor too.

  12. I made this last night for dinner (substituting the chicken for chickpeas) and it was fantastic! It came together really quickly and my husband loved it. I roasted the jalapeno before adding it to the peach and then added cilantro to that instead of the curry. I would of never thought to put goat cheese, with curry, with jalapeno/peach but omg I will from now on. Great recipe!