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The creamiest, easiest, summer weeknight style Spicy Coconut Basil Chicken Curry with Garden Vegetables. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with toasty sesame seeds and garden herbs. This simple summer curry is layered with flavor and texture, and completely delicious. All you need for this recipe are pantry ingredients, garden veggies, and about 30 minutes of time.

overhead photo of Spicy Coconut Basil Chicken Curry with Garden Vegetables

Note: if you’re here for just the recipe, I’d hit the “skip to recipe” button above.

Today feels a little different than any other Monday. I am really looking at the week ahead with a fresh mindset, new ideas, and a clearer focus. I think we can all agree that the last two weeks have been more challenging than most. But it’s the challenges in life that make us stronger, better people. I’m trying to take all that I’ve learned and reflected on and to implement new actions. At the same time, I am sticking to my core values. The most important value my mom taught me, at a very young age, is to treat others the way you would like to be treated. Yes, the Golden Rule.

It’s so simple and so important. I admit, I can often forget this rule in times of self-doubt or when I’m having a bad day. But it’s during these times that we need to be kind the most. Kindness radiates positive energy and you just never know how your kindness may affect someone for the better.

So, as cheesy as this is, I’m encouraging you to do just one simple act of kindness today. Something as simple as telling your neighbor her garden is looking beautiful, baking cookies for a friend, or calling your mom to tell her you love and appreciate her.

It’s these little things that make a difference.

What does any of this have to do with today’s delicious curry recipe? Nothing at all. But it’s Monday and I just thought some encouraging words would be a nice way to start off the week. I needed to hear them myself, so I’m hoping they help you too. Because we want to begin our week in the best way possible.

overhead photo of Spicy Coconut Basil Chicken Curry with Garden Vegetables in skillet

And now, we shall talk all things summer curry!

We are now into the second week of June. That means I’ve really entered summer food mode (even though our forecast predicts snow tomorrow). For me, this means quicker cooking recipes, lots of in-season produce, and incorporating all of the herbs we’re growing in our summer garden.

Once again, I made this curry with my brother in mind. He loves a true Indian curry with a spicy kick. And since I’m working to get him to eat a little healthier…meaning more vegetables, I figured a chicken curry with all the summer produce would get him excited.

Plus, I wanted to share something, healthy, yet cozy at the same time, and curry is just that. Creamy sauce, lean protein, and plenty of vegetables.

The added bonus is that you can make this curry in just about 30 minutes with the use of only one pan. It’s easy guys.

overhead photo of fresh herbs

Here are the details.

As mentioned, this curry is pretty simple, but yet it’s so full of flavor.

It’s all starts with the seasonings. I like to use a mix of curry powder, turmeric, a little cayenne, and even a little crushed red pepper flakes. We like things well seasoned and spicy around here. Of course, if you prefer a more mild curry, just use the cayenne pepper to your taste, and omit the red pepper flakes.

You’ll toss the seasonings with chicken, then pan sear the chicken in a large skillet. You can use chicken breasts, thighs, or a mix of the two. I usually use just chicken breasts.

Once the chicken has been seared, toss in the vegetables, the shallots, garlic, and fresh ginger. This is where you can have some fun with this recipe. I used a mix of sweet corn, zucchini, and yellow summer squash, but you can use any vegetable you love most, or currently have on hand in the fridge. Some options that I think would be especially delicious? Bell peppers, chopped broccoli, and or eggplant would all be great!

Just don’t leave out the shallots, garlic, or ginger, these each add unique flavor to the curry.

Next, add a can of coconut milk, the creaminess of this dish. Let this simmer for a few minutes to thicken the sauce, then remove from the heat and add lots of fresh cilantro and basil.

And that’s it. The simplest, healthy bowl of chicken curry that’s cozy, satisfying, and summery all at the same time.

overhead close up photo of Spicy Coconut Basil Chicken Curry with Garden Vegetables

For serving…

Any time I’m making curry, I always do rice or rice noodles underneath. A saucy curry needs to have something to scoop up and enjoy with every bite. Since this curry is more Indian inspired, I made steamed basmati rice. But of course, I added a side of fresh cooked naan too. Then I finished the dish off with additional herbs and toasty sesame seeds.

I kept this curry simple and fresh. If you’d like to add another layer of flavor, I’d recommend pan-frying some Halloumi cheese like I did with this summer chickpea curry. It’s not needed, but it does make for an extra delicious curry topping.

overhead close up photo of Spicy Coconut Basil Chicken Curry with Garden Vegetables with fork in bowl

Looking for other healthy weeknight curries? Here are some of my favorites…

Weeknight 30 Minute Coconut Curry Chicken Meatballs

Saucy Coconut Curry with Rice Noodles and Garden Vegetables

Summer Coconut Chickpea Curry with Rice and Fried Halloumi

Lastly, if you make this spicy coconut basil chicken curry with garden vegetables, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Spicy Coconut Basil Chicken Curry with Garden Vegetables.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 1010 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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!
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  1. 5 stars
    My husband and I are fans! Took a little time to make, but so well worth a little bit of effort. I served over coconut rice I’d made a few days ago; thought it might be too much coconut altogether – but it totally worked.

    1. Hi Meri,
      So glad to hear that this dish turned out well for you, thanks for making it! Have a great Saturday! xT

    1. Hi Poppy,
      Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT

  2. 3 stars
    I don’t want to appear to be critical of this recipe, I’m sure many will love it. I cook a lot of your recipes and nearly all are a 10 out of 10, but this one is not for me. I followed the recipe to a T, except I made a double batch. Not sure if I made a mistake, but although there was plenty of spice, it seemed to lack something like it was sort of bland in flavour. It didn’t have that curry punch I was looking for. I also used chicken breasts which tasted a little dry, maybe thighs would have been a better option for us. Nonetheless, keep up the good work I love this site.

    1. Hey Darren,
      Thanks so much for your kind message and making so many recipes! So sorry to hear this recipe was not enjoyed, it could have been the double batch, sometimes that can mess with things:) xx

  3. 5 stars
    Delicious!! It was a great way to use all these fresh veggies we have during the summer. I added grean beans that I had from the garden. Just as delicious as takeout!

    1. Hi Vivian!
      Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx

  4. 5 stars
    Made this today and it’s amazingly delicious. Only variations I made were that I did not add the water, only the coconut milk (glad I did this as with just the coconut milk it was quite saucy enough), and I added some frozen chopped kale in at the end. So easy and yummy, will definitely be a staple for me!

    1. Hi Amy,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT

    1. Hey Annie,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

  5. 5 stars
    This was delicious! Added some cherry tomatoes and spinach from my CSA basket. So good and healthy.

    1. Hey Allison,
      Happy Friday! Love to hear that this recipe was enjoyed, thanks for giving it a try! Have a great weekend:) xTieghan

  6. Hi love this dish.Tried it and it was a hit with my family.Can I use seafood like shrimp instead of chicken with same recipe and instructions.

    1. Hey Rima,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! Sure, shrimp would be fantastic. xTieghan

    1. Hey Jamie,
      Sure, I think that would work well for you! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    I never leave reviews, but have to for this one. This dish is so delicious, we had our leftovers for dinner the next day because we couldn’t get enough. Perfect amount of spicy, and even though we are watching our portions, this filled us up because of all the veggies. We served it over cauliflower rice. Next time were going to add green beans and even more veggies.

  8. 5 stars
    Absolutely fantastic recipe! The only thing is for the sauce to thicken I had to simmer the curry for much longer but I had time so that was great. Absolutely fantastic flavours! And so simple

    1. Hey Mafalda,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  9. 5 stars
    Delicious dish!
    One mechanical issue: the “juice and zest from 1/2 a lemon” quantity does not scale when you change the number of servings.